Connecting all foodies in India….
This more subtly seasoned stew has all the flavor of a good Indian dal but without the heat of the previous recipe Spicy Brussels Sprouts, Green Beans and Lentil Stew. The combination of potato and cauliflower is a classic and makes a great main for a midweek meal when served with bread or rice, or as a side dish for a more ambitious Indian dinner.
The seasoning and heat come from the tadka added at the end. I halved the amount of ghee (clarified butter) used in the original recipe, which can be added back for a richer stew. Add more or less green chili to suite your taste. I purchased the moong dal from I Shop Indian.
Based on the recipe in Classic Indian Cooking by Julie Sahni.
1 cup moong dal (yellow split mung beans)
2/3 cup finely chopped onion
1-2 garlic cloves, minced
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