Gobi Dal
Gobi Dal Recipe
Ingredients:
- Toor Dal – ½ cup
- Water – 2 ½ cup
- Green Chilli – 3
- Gobi Florets – 1 ½ cup (250g)
- Oil – 3 Tbsp
- Mustard seeds – ½ tsp
- Onion – 1 small
- Ginger garlic paste – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Turmeric powder – ½ tsp
- Grated coconut – 3 Tbsp (Optional)
- Curry leaves
- Salt
- Ghee – 1 tsp
(Note: 1 Cup = 250 ml
Vary the amount of chilli as per your spice level)
Method: (With Step-by-Step Pictures)
In a pressure cooker take dal, water, green chilli and salt.
Pressure cook the same. (I usually go for 2 whistle. Remove the cooker from the stove and wait for the pressure to drop completely. Open the cooker. Dal should not be over cooked for this recipe.)
Make cauliflower into small pieces. Soak it in hot water for 5-10 min to clean well. Drain out the water and keep it ready
Heat oil in a pan and splutter mustard seeds. Add sliced onion, curry leaves and sauté till it becomes soft.
Add ginger garlic paste, all spice powders, salt
Sauté for a min or two.
Add cauliflower florets
Mix well
Add cooked dal (along with the stock)
Mix well
Cover the pan and cook till cauliflower is cooked well and becomes soft. Add grated coconut and cook with the pan covered for 4-5 mins
Switch of the stove once the curry thickens. Add 1 tsp of ghee on the top. Serve hot
Gobi Dal
Also check out Dal carrot Curry & Easy and Quick Sambar
- Toor Dal – ½ cup
- Water – 2 ½ cup
- Green Chilli – 3
- Gobi Florets – 1 ½ cup (250g)
- Oil – 3 Tbsp
- Mustard seeds – ½ tsp
- Onion – 1 small
- Ginger garlic paste – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Turmeric powder – ½ tsp
- Grated coconut – 3 Tbsp
- Curry leaves
- Salt
- Ghee – 1 tsp
- In a pressure cooker take dal, water, green chilli and salt.
- Pressure cook the same. (I usually go for 2 whistle. Remove the cooker from the stove and wait for the pressure to drop completely. Open the cooker. Dal should not be over cooked for this recipe.)
- Make cauliflower into small pieces. Soak it in hot water for 5-10 min to clean well. Drain out the water and keep it ready
- Heat oil in a pan and splutter mustard seeds. Add sliced onion, curry leaves and sauté till it becomes soft.
- Add ginger garlic paste, all spice powders, salt and sauté for a min or two.
- Add cauliflower florets and mix well
- Add cooked dal (along with the stock) and mix well
- Cover the pan and cook till cauliflower is cooked well and becomes soft.
- Add grated coconut and cook with the pan covered for 4-5 mins
- Switch of the stove once the curry thickens. Add 1 tsp of ghee on the top. Serve hot