Cauliflower-Moong Dal Stir Fry
However last week, I tried cooking cauliflower with roasted moong dal and coconut as I had run out of vegetables and more importantly, the inclination to cook a hearty lunch. A tiny cauliflower and some grated coconut was all I could salvage from the fridge. So, I tried a stir fry that I usually do with cabbage. It turned out to be quite delicious and I packed the same for husband's lunchbox along with some rotis. He quite liked it since it was very light, just enough moist and yet tasty. Even my four year old put it as 'not spicy' and finished his portion. Hence adding this recipe to the 'Lunchbox collection' on my blog.
Read on for the recipe -
Preparation Time - 20 mins
- 1 cup small cauliflower florets
- 1/4 cup moong dal
- 3 tsp freshly grated coconut
- 1 tsp ginger juliennes
- 1/5 tsp mustard seeds
- 1 sprig curry leaves
- 1/5 tsp turmeric
- 1-2 dry red chilis
- salt to taste
- 1 1/2 tsp oil
Preparation - Wash and dry the cauliflower florets.
Cooking - Heat the oil in a wok. Add broken red chili and mustard seeds.
Once they get spluttering, add the curry leaves and ginger juliennes. Fry for 30 seconds.
Now, add the cauliflower florets and sautee on a low to medium flame.
Dry roast the moong dal till fragrant. Wash and cook with 1 cup water is a pressure cooker for 1-2 whistles. The dal should be just cooked and not very mushy.
Add cooked dal to the cauliflower florets when it is about 90 percent done.
Cover and cook for another 2-3 mins or till the excess water evaporates. ( this is the point where you can decide whether to keep it a bit firm or make it mushy. I end up cooking it a bit more so that my kid does not crib about having to chew too much, )
Remove lid and add the grated coconut. Mix in and switch off the flame.
Serve it along with rotis.