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Monday, 19 December 2016

Phool Kophi Muger Dal Er Dalna (Cauliflower-Green Gram Lentil Curry - Bengali Style)

          This is a traditional Bengali dry recipe where cauliflower is cooked with fried moong dal (split green gram lentil). I came across this recipe in a TV cookery show and hence decided to give it a try. It turned out very delicious.

          An absolutely simple and a yummy side dish that you can have with roti, chapatti, poori or any Indian bread. Make it semi dry to be relished with steamed rice, jeera rice or pulao. So check out the step by step pictorial recipe to prepare it.

  • 1 small cauliflower, cut into florets
  • 1/2 cup split green gram (moong dal) dry roasted
  • 3 tbsp. mustard oil
  • 2 whole dry red chilies, broken into half
  • 1-2 bay leaves
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 1 tomato, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • salt to taste
  • 2 green chilies, slit
  • 1 tsp. ghee

         Pressure cook the lentil in 1 cup water for one whistle. Heat 1 tbsp. oil in a pan and fry the cauliflower till it turns slightly brown in colour. Steam till half done and keep aside.  

         Temper the same oil with bay leaves, dry chilies and panch phoron. Allow it to splutter. Add the onion, ginger and garlic. Sauté till light brown. 

          Now add the tomatoes and fry till it is mashed. Add all the dry spices. Mix well and add the steamed cauliflower and green chilies. 

         Mix well and cook, covered till it turns soft. Sprinkle water at intervals. Add the boiled lentil and give it a stir. Cover again and cook for 1-2 minutes. 

          Switch off the flame and add the ghee. Cover again for 4-5 minutes and serve with plain steamed rice or chapatti.

                                Temper oil with bay leaves, dry chilies & panch phoron.  

                                  Add onion, ginger & garlic. Sauté till light brown. 

                                 Now add the tomatoes and fry till it is mashed. 

                                 Add all the dry spices. Mix well.

                     Add steamed cauliflower & green chilies. Mix well & cook, covered till it
                     turns soft. Sprinkle water at intervals.

                         Add boiled lentil & give it a stir. Cover again & cook for 1-2 minutes. 

                     Switch off the flame & add ghee. Cover again for 4-5 minutes & serve 
                     with plain steamed rice.

                            Serve with plain steamed rice or chapatti.

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