Cauliflower is often considered one of the healthiest foods. With its rich supply of antioxidant phytonutrients, high level of anti-inflammatory compounds and ability to prevent cancer, heart disease, brain disease, and even weight gain- it seems there isn’t much cauliflower can’t do.
Blending cauliflower with the protein rich toor dal (split pigeon peas) makes a perfect breakfast curry for chapathi or roti. Gobi Dal Curry also goes well with steamed basmathi rice.
1 review, 4.61/5
|Cumin powder||1 tbsp|
|Chilli powder||2 tea sp|
|Salt||enough to taste|
|Turmeric||1 tea sp|
|Oil||2 ½ tbsp|
|Mustard||1 tea sp|
|Coriander powder||1 ½ tbsp|
|Garam Masala Powder||1 tea sp|
|Pepper powder||1 tea sp|
|Lemon juice||1 ½ tbsp|
|Sliced onion||100 g|
|Coriander leaves||2 tb sp|
|Green chilli||2 no|
|Chopped green bell pepper||1 tbsp|
|Curry leaves||7 nos|
|Ginger Garlic Paste||1 ½ tea sp|
|Butter||1 one-cm cube|
Cut the cauliflower into florets and soak them in mild turmeric and salt water. The antibacterial properties of turmeric help to kill the germs.
In a pressure cooker add 1cup washed toor dal , 3 cups of water and a little salt. Keep the flame in medium and cook the dal for about 20 minutes or 5 to 6 whistles.
Chop onion, coriander leaves, Green chillies, curry leaves, tomato and bell pepper, keep them aside.
Heat a kadai , pour and heat oil. To it add mustards and wait for it to pop. You may also add urad dal at this stage and wait for the urad dal to become golden. To it add green chillies and curry leaves.
As it fry add chopped bell pepper and sauté for 1 minute.
Now add ginger garlic paste and sauté until the raw smell goes.
Add chopped onion to it.
As it fry add pepper powder, coriander powder, cumin powder, garam masala powder and red chilli powder.
fry them until onions turns golden brown.
Add cauliflower florets to it.
Add ¼ tea spoon turmeric to it(if required) and mix well. Switch the flame to medium and Sauté for about 3 minutes.
As it fry add 1 small cube ( 1 cm) of butter to it. Fry them for about 10 minutes in medium flame. Stir the mixture occasionally to avoid the burning of the veggies.
Now add chopped tomatoes to it and sauté for 1 minute.
Once the skin of the tomato becomes soft add 1 ½ cups of water to the mix.
Close the kadai with a lid and allow it to cook for about 15 minutes, stirring occasionally in between. Cook until it is fork tender. Add water if required
Mash the florets gently to reduce the size.
Now add cooked dal to it.
Keep the flame in low and stir well so that the dal blends nicely with the cooked florets. Add salt to the required amount.
sprinkle coriander leaves.
Turn off the stove, add lemon juice and mix it well.
The yummy gobi dal curry is ready!!!
Stage 1-Soaked cauliflower florets in turmeric and salt water
Stage 2-Cooked toor dal
Stage 3- Chopped onion, coriander leaves, Green chillies, curry leaves, tomato and bell pepper
Stage 4- Popped mustard with green chillies and curry leaves
Stage 5-Chopped bell pepper added
Stage 6-Ginger garlic paste added
Stage 7-Chopped onions added
Stage 8- pepper powder, coriander powder, cumin powder, garam masala powder and red chilli powder added
Stage 9-Onions turned golden brown
Stage 10- cauliflower florets added
Stage 11- Add turmeric powder if required
Stage 12-One small cube ( 1 cm) of butter added
Stage 13-Chopped tomatoes added
Stage 14-1 ½ cups of water added
Stage 15-Close the kadai with a lid and allow it to cook for about 15 minutes, stirring occasionally in between. Cook until it is fork tender.
Stage 16-Mash the florets gently to reduce the size
Stage 17-Cooked dal added
Stage 18-Cooked dal mixed with cauliflower
Stage 19-Coriander leaves added
Stage 20-lemon juice added
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