Gobi Dal Lentils With Cauliflower

Serving Size : 6
Ingredients

for prepare Gobi Dal Lentils With Cauliflower

:

Amount	Measure	Ingredient - Preparation Method
1/2	pound	masoor dal - (pink lentils)
1	small	cauliflower
2	medium	onions - finely chopped
1/2	cup	ghee or oil
1	tablespoon	ground chili
2	teaspoons	freshly ground black pepper
1/2	tablespoon	ground cumin
1/2	tablespoon	ground coriander
2	teaspoons	ground turmeric
1/2		lemon - juice of
2 1/2	cups	vegetable broth - or water
2	ounces	desiccated coconut
1/2	tablespoon	flour
1	tablespoon	salt
4	ounces	raw cashew nuts

Wash the lentils well and drain. Heat the ghee or oil in a large saucpan and fry the onions. When they soften add the chili, pepper, cumin, coriander, and turmeric. Stir in well and cook for 30 seconds or so. Add the lentils. Stir well to ensure that each grain is coated and add the lemon juice. Cut the cauliflower into small florets and add to the pan. Add the stock and the coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the salt and cashews. Cook a further 5-10 minutes until the lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice.

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