Ingredients:
1 medium head cauliflower
3 medium roma tomatoes, chopped into large chunks
2 medium onions, julienned
4 garlic cloves, chopped
¾ cup Chana dal
Spices:
4 tablespoons canola oil
4 garlic cloves, chopped
½ teaspoon cumin seeds
½ teaspoon Urad dal
½ teaspoon Mustard seeds
½ teaspoon turmeric
6-8 curry leaves (optional)
1 teaspoon ginger-garlic paste
2 teaspoons salt
Cilantro, for garnish
Steps:
1. In a pot, soak Chana dal in room temperature water, with about an inch of water covering, for 1 hour (longer is fine). Add a pinch of salt and boil on medium heat until lentils are soft, 10-12 minutes. Watch lentils as they may boil over.
1 medium head cauliflower
3 medium roma tomatoes, chopped into large chunks
2 medium onions, julienned
4 garlic cloves, chopped
¾ cup Chana dal
Spices:
4 tablespoons canola oil
4 garlic cloves, chopped
½ teaspoon cumin seeds
½ teaspoon Urad dal
½ teaspoon Mustard seeds
½ teaspoon turmeric
6-8 curry leaves (optional)
1 teaspoon ginger-garlic paste
2 teaspoons salt
Cilantro, for garnish
Steps:
1. In a pot, soak Chana dal in room temperature water, with about an inch of water covering, for 1 hour (longer is fine). Add a pinch of salt and boil on medium heat until lentils are soft, 10-12 minutes. Watch lentils as they may boil over.
2. In a separate pan: heat 4 tablespoons of oil, add the following order:
- 4 garlic cloves, chopped
- ½ teaspoon cumin
- ½ teaspoon Urad dal
- ½ teaspoon Mustard seed
- ½ teaspoon turmeric
- 6-8 curry leaves
- 1 teaspoon ginger-garlic paste
3. Add 2 medium onions (julienned) and stir. Sauté on medium heat until onions are golden brown, about 5 minutes.
4. Add tomatoes and salt, increase heat to high. Cook 3-5 minutes.
5. Add cauliflower and Chana dal, stir thoroughly, reduce heat to low, cover and cook for 10 minutes, stirring occasionally.
6. Garnish with cilantro and serve!