Ingredients

• For dal:
• 1 cup (100 g) - tur dal / moong dal
• 3 cups (300 ml) - water
• 1/2 tsp - turmeric powder
• 1/2 tsp - oil
• For the curry:
• 1 tbsp - oil
• 1 - onion, finely sliced
• 1/2 tsp -red chilli powder (or 3/4 tsp red chilli powder for spicy dal curry)
• 1/4 tsp - garam masala powder
• 1/4 tsp - turmeric powder
• 1 tsp - coriander powder
• 150 g - cauliflower florets
• 3/4 tsp - salt (or to taste)
• 1 tbsp - fresh cream (optional)
• 1 tsp - chopped coriander / mint leaves

How to Make Gobi Dal Curry

• Wash and soak tur dal or moong dal, with 3 cups of water, turmeric powder and oil in the pressure cooker for 30 minutes and cook for 25 minutes, until done and soft (reduce the heat to low after 3 rd whistle and cook for 20 minutes).
• Allow the cooker to cool naturally.
• For the curry:
• Dilute red chilli powder, garam masala powder, turmeric powder and coriander powder in 2 tbsps water and keep aside (spice mix).
• Wash and clean cauliflower florets.
• Dip cauliflower florets in 2 cups hot water, for 5 minutes. Drain out water.
• In a wide pan / kadai, heat oil.
• Add finely sliced onion and fry till crisp and golden colour on a medium heat.
• Add spice mix and stir well on a low heat, until the water dries up and raw smell goes.
• Add cauliflower florets and saute well.
• Add boiled dal and salt to taste.
• Mix all the ingredients well. Cover with a tight lid and cook on a low to medium heat, for 10 - 12 minutes or until dal curry thickens and cauliflower florets softens.
• Finally add fresh cream (optional - fresh cream will make a creamy gravy).
• Sprinkle chopped coriander / mint leaves and serve with rotis / rice.
• Recipe Courtesy: Niya's World