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Moong Phulkopir Ghonto

Moong Phulkopir Ghonto (Caulifower and Moong Dal Dry Curry)

Moong Phulkopir Ghonto. A mellifluous symphony of cauliflower and moong dal. The perfume of ginger. The heat of chillies. A generous dollop of ghee. Divine !!! Enjoy !!!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 medium sized cauliflower cut into medium sized florets
  • 1/2 cup yellow moong dal
  • 1 tsp turmeric powder
  • 1.5 tsp ginger freshly grated
  • 6-7 green chilies slit
  • 3 tbsp oil
  • 1 tbsp ghee
  • 1/2 tsp sugar
  • salt to taste

Method
 

  1. Dry roast the moong dal till it turns a gorgeous golden brown. Wash and drain the dal.
  2. Boil the moong dal in water and a little salt, cook till al dante. (Getting the texture of the moong dal is of utmost importance in this recipe.) Drain from the water, keep aside.
  3. Smear the cauliflower florets with a pinch of turmeric and salt.
  4. Heat 1.5 tbsp oil in a kadai, fry the cauliflower florets till they become slightly tender and have caught just a tinge of a light golden brown. Drain from oil, keep aside on a kitchen towel.
  5. In a small bowl, take a little warm water, dissolve the remaining turmeric powder and salt to form a paste, keep aside.
  6. Add the remaining oil to the kadai, add the grated ginger and green chilies, saute for a minute or so. Add the turmeric-salt paste. Mix well, cook for a further 2-3 minutes.
  7. Now throw in the fried cauliflower florets, sprinkle in the sugar, give it a hearty stir, cook for a further 5 minutes.
  8. Add the boiled moong dal, cook for another 5-7 minutes. Splash a little water if it is getting a bit too dry. (You do not want either the cauliflower or the dal to turn mushy for this dish, they should just be cooked to perfection.)
  9. Adjust seasonings, finish with a generous dollop of ghee. Serve hot.