Gobi Dal Curry (Cauliflower Toor Dal Curry)

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

Gobi Dal Curry (Cauliflower Toor Dal Curry)

North India

4 persons

55 Minutes

Items List

Name Quantity Image
Toor dal 1cup
Water 5 cups
Cauliflower florets 150g
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
Chopped tomato 60g
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

Preparation

Stage 1

Cut the cauliflower into florets and soak them in mild turmeric and salt water. The antibacterial properties of turmeric help to kill the germs.

Stage 2

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.

Stage 3

Chop onion, coriander leaves, Green chillies, curry leaves, tomato and bell pepper, keep them aside.

Stage 4

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.

Stage 5

As it fry add chopped bell pepper and sauté for 1 minute.

Stage 6

Now add ginger garlic paste and sauté until the raw smell goes.

Stage 7

Add chopped onion to it.

Stage 8

As it fry add pepper powder, coriander powder, cumin powder, garam masala powder and red chilli powder.

Stage 9

fry them until onions turns golden brown.

Stage 10

Add cauliflower florets to it.

Stage 11

Add ¼ tea spoon turmeric to it(if required) and mix well. Switch the flame to medium and Sauté for about 3 minutes.

Stage 12

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.

Stage 13

Now add chopped tomatoes to it and sauté for 1 minute.

Stage 14

Once the skin of the tomato becomes soft add 1 ½ cups of water to the mix.

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. Add water if required

Stage 16

Mash the florets gently to reduce the size.

Stage 17

Now add cooked dal to it.

Stage 18

Keep the flame in low and stir well so that the dal blends nicely with the cooked florets. Add salt to the required amount.

Stage 19

sprinkle coriander leaves.

Stage 20

Turn off the stove, add lemon juice and mix it well.

The yummy gobi dal curry is ready!!!

Tips

  • You can use ghee instead of oil for aroma
  • You may also add fresh cream at stage 15 instead of lemon juice to make creamy gravy

Stages

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