Gobi Dal - Lentils Cauliflower1 recipe,video recipe,how to make Gobi Dal - Lentils Cauliflower1 recipe

Gobi Dal - Lentils Cauliflower


Author roji99 Servings 0 persons
Published September 05, 2007 Cooking Time (mins)
Main Ingredient Dall Preparation Time mins

Description
How to makeGobi Dal - Lentils Cauliflower?How to cookGobi Dal - Lentils Cauliflower?Learn the recipeGobi Dal - Lentils Cauliflowerby vahchef.For all recipes visit vahrehvah.com

Ingredients of Gobi Dal - Lentils Cauliflower

Ingredient Name Quantity Unit
masoor dal (pink lentils)  1/2 Lbs
cauliflower  1 Small
onions, finely chopped  2 Numbers
ghee or oil  1/2 Cup
ground chili  1 Numbers
freshly ground black pepper  2 Teaspoons
ground cumin  1/2 Teaspoons
juice of 1/2 lemon  1 Teaspoons
chicken broth  2 1/2 Teaspoons
desiccated coconut  2 oz
flour  1/2 Teaspoons
salt  1/2 Teaspoons
cashew nuts  4 oz


Directions
Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan and fry the Onions. When they soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in well and cook for 30 seconds or so. Add the Lentils. Stir well to ensure that each grain is coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the Salt and Cashews. Cook a further 5-10 minutes until the Lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice.

About Recipe
How to make Gobi Dal - Lentils Cauliflower
(2 ratings)
2 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Gobi Dal - Lentils Cauliflower
Restaurant Style Gobi Dal - Lentils Cauliflower
Author : roji99
Main Ingredient : Dall
Servings : 0 persons
Published date : September 05, 2007
Ingredients used in Gobi Dal - Lentils Cauliflower
→ masoor dal (pink lentils) 1/2 Lbs.
→ cauliflower 1 Small.
→ onions, finely chopped 2 Numbers.
→ ghee or oil 1/2 Cup.
→ ground chili 1 Numbers.
→ freshly ground black pepper 2 Teaspoons.
→ ground cumin 1/2 Teaspoons.
→ juice of 1/2 lemon 1 Teaspoons.
→ chicken broth 2 1/2 Teaspoons.
→ desiccated coconut 2 oz.
→ flour 1/2 Teaspoons.
→ salt 1/2 Teaspoons.
→ cashew nuts 4 oz.
How to make the recipe:
Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan and fry the Onions. When they soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in well and cook for 30 seconds or so. Add the Lentils. Stir well to ensure that each grain is coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the Salt and Cashews. Cook a further 5-10 minutes until the Lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice.

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