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Category: Main Course
Cauliflower Curry and Dal - TastyPlanner.com
Chef: Papertygre
This recipe is a little work intensive, but tasty AND healthy - well worth it. Damien’s mom xeroxed the original recipes out of a book; which book we don’t know, but the curry recipe is from page 305. :) I have made some tweaks to the originals, and created a single set of directions for cooking both dishes at the same time. The prep and cooking times overlap, giving just enough downtime in the prep work to clean up as you go.
This recipe makes four generous servings, would probably feed six smaller eaters. If you want to double the recipe, you will need a VERY large skillet. Serve with rice (recommend using a rice cooker and setting it up on a 1 hour timer just before starting to cook). You will need to prepare about 3/4 cup of dry rice for every 2 people eating.
Ingredients
Curry:
1 large head cauliflower
1 small (6 to 8 ounce) potato
4 tbsp (1/4 cup) vegetable oil
1 tsp mustard seeds
1 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1-6 cloves garlic (to taste), minced or crushed
1/2 onion, slivered
1 tsp salt
1 1/4 cups water
1 lemon, juiced (divided)
Dal:
1 cup dried lentils
1 quart (4 cups) water + more as needed
1 tsp salt
2 tbsp fresh ginger, peeled and grated
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
2 1/2 tbsp butter or oil
1/2 tsp crushed dried red pepper flakes
1/2 tsp ground cumin
2 tbsp fresh cilantro (coriander leaves), chopped (cilantro is optional)
Instructions
Start the dal by combining the lentils in a medium-sized saucepan with the quart of water and the teaspoon of salt. Bring the water to a boil, then turn the heat to medium-low (just enough heat to keep it simmering while uncovered) and cook for 50 minutes. Check on the dal periodically, and add water if it gets too thick — it should have a liquidy consistency, like gravy. You may need to add around 1/2 cup of additional water toward the end.
Meanwhile, boil a small pot of water; while the water is coming to a boil, scrub the potato (make sure to peel it if the skin is at all green) and cut it into medium-small cubes. When the water boils, cook the potato in it for 10 minutes, then drain and set aside.
Once the potato has started cooking, trim and wash the cauliflower and break it up into small flowerettes.
Heat the oil in a large skillet over medium-low heat and add the mustard seeds, heating until the seeds pop, just a few minutes. While the oil is heating, chop the garlic and onions and pre-measure the turmeric, cumin, coriander, and cayenne. When the mustard seeds have finished popping, add the turmeric, cumin, coriander, cayenne, garlic, and onions. Saute this mixture over medium heat, stirring constantly, for 3 to 4 minutes.
Add the cauliflower and saute, stirring often, for 4 to 5 minutes, then add the potato, salt, and water, and cover the pan tightly. Allow the curry to simmer, covered for 15 minutes.
While the curry is simmering, squeeze the lemon juice; peel and grate the ginger; wash and chop the fresh coriander leaves; and pre-measure the spices for the dal.
At this point, the dal should be done or almost done with its cooking time. Melt the butter for the dal in a small skillet (or can reuse the potato pan, if you wipe out the starch) and saute the crushed red pepper and cumin in it for a few minutes. Stir the butter and spices into the lentils along with the ginger, turmeric, and cayenne. When these ingredients are stirred in, the lentils should break open, giving the dal a creamy consistency. Turn the heat to low.
Remove the cover from the curry and stir in 2 tbsp of the lemon juice. Stir the fresh coriander leaves and remainder of the lemon juice into the dal. Serve and enjoy.
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