Curry Moong Dal with Curry Cauliflower is my version of traditional Indian Tadka. Although little bit simplified, yet still delicious and satisfying.
This Curry Moong Dal is for all of you, Indian food lovers including me and my family. However, as some of you may know, I am Canadian, born in Slovakia, which is actulay an advantage. Canada, is multicultural country and since I moved here thirty years ago, I tasted all types of international cuisines.
Although, at the beginning I wasn’t vegan, the experience I gained is helping me now while creating vegan recipes based on these traditions. However, Indian cuisine is one of the easiest ones to be veganized, do to many variations of recipes with pulses. The most popular being chickpeas, lentils and also Mung Bean. I have also made several Indian recipe, which you may also like, for example WHOLESOME CHANA MASALA.
Moong Dal that I have prepared now, is actulay split Mung bean which is also great for soups and other traditional Indian meals, such as Moong Dal Tadka. However, I skipped the Tadka part, because I found it too oily and I made my recipe just the usual way. Nevertheless, if you would like to make it with Tadka, go a head and let me know how it turned out.
Now what about the nutritional value of Mung Bean? Well the are extremely healthy, rich in protein and fiber, but lets find out more HERE if you like. By the way they are great for sprouting a well, because they are also high in antioxidants.
Please let me know if you like this recipe and if you are and Indian food lover. And I would be happy to answer any questions and read suggestions. Thank you for visiting and have a wonderful day.
CURRY MOONG DAL
Ingredients
- 2 cups Moong Dal beans
- 4 cups water (you may add more water later)
- 3 bay leaves
- 4 diced Roma tomatoes
- 2 tsp Turmeric
- 1 tsp Garam masala
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp mustard powder
- ½ tsp black pepper
- Dry chilli pepper flakes to taste
- 2 shallot 0nion minced
- 2 tsp ginger fresh minced
- 4 garlic cloves minced
- ½ cilantro cup only leaves
- ¼ coconut oil or oil of your choice
- Himalayan Pink salt to taste
- CURRY CAULIFLOWER
- Cauliflower medium size (only florets)
- 2 tsp turmeric powder
- 2 tsp cumin powder
- ½ tsp mustard powder
- 1 tsp coriander powder
- Black pepper to taste
- Dry Chilli pepper flakes to taste
- 2 shallot onions diced
- 4 garlic cloves minced
- ½ cup cilantro only leaves
- Pink Himalayan Salt to taste
- 2 tbsp grape seed oil or oil of your choice
Instructions
- Rinse the beans thoroughly first.
- In the pot, bring water with beans and bay leaf to boiling, turn down the heat and let it simmer for 15 to 20 min until mushy.
- Sauté onions with garlic and ginger until translucent.
- Add gradually all the spices while stirring and sauté for another minute or two. You may reduce the heat to make sure it doesn’t burn.
- add tomatoes and mix thoroughly together. Bring to a boil, then reduce the heat and let it simmer for 15 to 20 min until mushy.
- When ready, mix the mixture with moong beans and mix thoroughly. You may add water if needed, bring it to boil and reduce the heat to simmer again for few seconds. Add cilantro leaves and stir well. Take it off the heat and adjust the taste.
- You may serve with basmati rice, naan bread and curry cauliflower.
- CURRY CAULIFLOWER
- Lightly steam cauliflower florets with salt, for about 5min.
- Sauté onions with garlic and ginger until translucent.
- Add gradually all the spices while stirring and sauté for another minute or two. Reduce the heat to make sure it doesn’t burn.
- Add cauliflower and stir thoroughly but gently, until is completely covered in spices.
- Add cilantro and serve.
What a beautiful comforting daal! I love the spices in this and i love the photos!
I am so happy to hear that Sweetie, Thank you so much for visiting ???
Delicious and brilliantly presented.
Thank you so much my Friend ?