How to make Phoolkopi Motorshuti Diye Bhaja Mungerdaal -
Bengalis love to mix dal with vegetables to make it more nutritious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Green peas (हरे मटर)
Cuisine : Indian, Bengali
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like mutton korma Theeyal Andhra Pepper Rasam Kadhai paneer
Phoolkopi Motorshuti Diye Bhaja Mungerdaal Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Phoolkopi Motorshuti Diye Bhaja Mungerdaal Recipe
Cauliflower cut into small florets 200 grams
Green peas blanched 1/4 cup
Moong dal 3/4 cup
Mustard oil 3 tablespoons
Turmeric powder 1/2 teaspoon
Salt to taste
Ghee 2 tablespoons
Ghee for drizzling
Bay leaves 2
Dried red chilli 1
Cumin seeds 1 teaspoon
Asafoetida a pinch
Cinnamon 2 inch stick
Cloves 4
Green cardamoms 2
Green chillies slit 2
Ginger grated 1 teaspoon
Bengali garam masala to sprinkle
Scraped coconut to sprinkle
Green chillies chopped to sprinkle
coriander leaves chopped for garnish
Method
Step 1
Dry roast moong dal in a non-stick pan on medium heat till golden brown. Take the pan off the heat and transfer the roasted dal into a pressure cooker. Add 3 cups water and mix well. Cover the cooker and cook under pressure till 4-5 whistles are released. Set aside for the pressure to be reduced completely.
Step 2
Heat mustard oil in a non-stick pan till it begins to smoke. Add cauliflower florets, turmeric powder and salt, mix and sauté till the florets are golden.
Step 3
Add green peas and cooked dal and mix well. Cook till the mixture comes to a boil. Take the pan off the heat.
Step 4
For the tempering, heat ghee in a small non-stick pan. Add bay leaves, dried red chilli and cumin seeds, mix and sauté till the colour of the seeds change.
Step 5
Add asafoetida, cinnamon, cloves, green cardamoms, mix and sauté till fragrant.
Step 6
Add green chillies and ginger, mix and sauté for 1 minute. Add this to the dal mixture and mix well.
Step 7
Transfer into a serving bowl, sprinkle Bengali garam masala powder (equal proportions of green cardamoms, cloves and cinnamon roasted together and powdered).
Step 8
Sprinkle scraped fresh coconut, green chilli and chopped coriander on top and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
