Cauliflower Dal With Panch Phoron

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups masoor dal or 1 1/2 cups red lentils
• 4 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon canola oil or 1/8 teaspoon canola oil cooking spray
• 1 tablespoon panch phoron
• 1 large onion, diced
• 2 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 teaspoon ginger paste or 1 teaspoon minced gingerroot
• 1 (16 ounce) can diced tomatoes
• 1 head cauliflower, cut into small florets
• 1/2 cup water

Recipe

• 1 pick over and rinse the lentils and add them to a pot with the water and turmeric.
• 2 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.
• 3 while the dal is cooking, prepare the vegetables.
• 4 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.).
• 5 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.
• 6 add the tomatoes, cauliflower, and water, and stir. cover and cook until the cauliflower is just tender, about 10 minutes.
• 7 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.
• 8 simmer gently for about 10 minutes to allow flavors to blend. serve hot, over rice if desired.