As far I remember, I always loved Phulkopi Motorshunti die Moong Dal. It was a favourite dish in our home. In my growing up years we could source cauliflower only during the winter, so this dish was a seasonal speciality. Nowadays cauliflower is available throughout the year, so the best part is I can cook this any time. Few days back when I posted this Dal picture on Instagram, one of my readers requested me to put up the recipe on my blog. I too wanted to write on the same for quite a long time, but things are getting delayed due to my baking orders. As many of you know that I do take orders for baked goodies, and I’ve recently opened a FB page for my home based bakery too. It’s “I Bake for You”. Do visit and I’ll appreciate if you ‘Like’ the page.
About this recipe, it’s a very easy to cook dal which tastes delicious with rice. It’s completely vegan, gluten free too. If you’ve never had moong dal this way, then you must try it!
Phulkopi Motorshunti die Moong Dal/Yellow Moong Dal with Cauliflower & Peas
- Yellow moong dal (lentil) – 1 cup
- Cauliflower- 200g
- Peas-1/4 cup
- Green chillies- 2
- Turmeric powder- ½ tsp
- Sugar- 1 tbsp
- Ginger paste- ½ tsp
- Salt to taste
- Mustard oil
- Whole dry red chilli- 1
- Cumin seeds- little less than ½ tsp
Dry roast moong dal in a deep frying pan/kadai until light brown in color (see the picture below).
Remove and let it be cooled. Wash the roasted moong dal, now add the dal along with two cups of water in the same kadai with green chilies (cut the chillies into halves), peas and a tsp of salt. Boil until the dal become mushy with visible grains. Add water if required. The consistency of this dal should be medium thick.
Cut cauliflower into small florets. In a deep frying pan/kadai pour water, add cauliflower florets and give this a quick boil on high flame. No need to cook the cauliflowers thoroughly, just one quick boil is enough. Remove from heat. Drain and keep aside.
Heat 2 tsp oil in the kadai, add blanched cauliflower florets, and fry on medium flame until golden brown in color. Remove and keep aside.
Now in the same kadai add 1 tsp of oil, temper with red chilli and cumin seeds. Add boiled dal, turmeric powder, peas, ginger paste, sugar, fried cauliflower florets and salt. Mix well. Cook this dal on medium flame for 5 minutes. Stir in between. Remove from heat.
Serve hot with steamd rice and you can pair this with any bhaja (deep fried veggies) or Beguni.