MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gobi Dal (Lentils With Cauliflower)
 Categories: Indian
      Yield: 6 Servings
 
    1/2 lb Pink split lentils or masoor
           -dal
      1 sm Cauliflower
      2 md Onions
    1/2 c  Ghee or cooking oil (4 oz)
      1 ts Chilli powder
      2 ts Black pepper; freshly ground
    1/2 tb Ground cumin
    1/2 tb Ground coriander
      2 ts Ground turmeric
    1/2    Lemon; juice of
      2 c  Chicken stock; up to 2-1/2 c
      2 oz Desiccated coconut
    1/2 tb Flour
      1 ts Salt
      4 oz Cashews
 
  Preparation time: 5 minutes
  Cooking time: 40 minutes
  
  While the various pulses are used very often on their own with the
  addition of perhaps a little spicing, there are curries that use
  lentils as a base and this is an example. The additions of cashews,
  coconut, and cauliflower serves to bulk it out into a very satisfying
  dish, perfect for vegetarians.
  
  Wash the lentils well and drain off the water. Heat the ghee or
  cooking oil in a large saucepan and fry the onions. As they soften,
  add the chilli powder, black pepper, cumin, coriander, and turmeric.
  Stir in well and cook for 30 seconds. Add the lentils. Stir well to
  ensure that each grain is coated and squeeze in the lemon juice.
  
  Cut the cauliflower into small florets and add to the pan. Add the
  chicken stock and the desiccated coconut. Bring to the boil and
  simmer for 20 minutes. Mix the flour with some of the liquid to form
  a smooth paste and pour into the saucepan. Add the salt and cashew
  nuts. Cook for a further 5 to 10 minutes until the lentils have
  formed a thick sauce. This dish is a complete meal in itself when
  served with plain boiled rice.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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