Ingredients
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1 1/2 cups masoor dal or 1 1/2 cups red lentils
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4 cups water
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1 teaspoon turmeric
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1 teaspoon salt (or to taste)
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1/8 teaspoon canola oil or 1/8 teaspoon canola oil cooking spray
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1 tablespoon panch phoron
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1 large onion, diced
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2 garlic cloves, minced
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1/8 teaspoon red pepper flakes
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1 teaspoon ginger paste or 1 teaspoon minced gingerroot
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1 (16 ounce) can diced tomatoes
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1 head cauliflower, cut into small florets
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1/2 cup water
Instructions
- Pick over and rinse the lentils and add them to a pot with the water and turmeric.
- Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
- While the dal is cooking, prepare the vegetables.
- Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.).
- When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes.
- Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
- When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed.
- Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.