This dal is one of my comfort foods. Every time I make it, the sound of the sizzling spice & the aroma reminds me of home, of my childhood…. Masoor dal used to be a staple food for me – for I rarely would want to try any other dal. Why? Because I love the flavor these special spices cooked in Mustard Oil- yes that is what is used to season this dal. If you are not aware, traditionally most of the recipes in Bengal use mustard oil for cooking. It cannot be denied that the flavor that mustard oil adds can not be replaced with any other subsitute. To season this recipe, you would need a very little of the oil- & I would warn that this would not taste the same without this particular combination of  Mustard Oil & the Panch Foron (very commonly used spice mix in Bengal to temper lentils & vegetables….I have explained that later in the post).

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Ingredients:

1. 1 Cauliflower – Florets broken into pieces
2. 2 Medium Potatoes – cubed
3. 1/2 Onion Sliced
4. 1 tablespoon Ginger Paste
5. 1 tablespoon Garlic paste
6. 1/2 cup Tomato Puree
7. 2 tablespoons oil (to fry the potato & cauliflower)
8. 2 tablespoons oil
9. 1 big black cardamom
10. 1″ cinnamon
11. 2 cloves
12. 2 red dry chilis
13. 1 teaspoon fenugreek seeds (methi)
14. 1 teaspoon kasuri methi (Available in Indian Groceries)
15. 2 teaspoons turmeric (To coat the Potato & Cauliflower)
16. 1/2 teaspoon turmeric
17. Salt to taste
18. 1 teaspoon red Chili powder (optional)
19. 3 tablespoons heavy cream ( can substitute with 1/2 cup of whole milk)

Preparation:

turmeric coated

Coat the potatoes and cauliflower florets with 2 teaspoon of turmeric and a sprikle of salt and let it sit for about 15 minutes.

Fried Cauliflower & Potato

Heat oil and fry the potatoes and cauliflower in batches till they start to brown. Remove with slotted spoon and set aside.

In a pan, dry roast the cardamom, cinnamon, and clove. Add oil add the red dry chili and the fenugreek seeds.  Once they start to sizzle add the sliced onions and fry till they just start to brown.

Add the ginger paste, the garlic paste and the tomato puree. Add salt, turmeric and red chili powder to it. Fry till you see the oil leaving the sides of the pan. Add the cauliflower and the potato. Stir gently to mix, so all the tomato gravy coats the vegetables. Add half cup of water,  cover and cook till the potatoes and cauliflowers are tender but not mushy. Add the creme, and simmer for about another 10 minutes. Sprinkle kasuri methi on the top and gently mix.

cauliflower& potato with roti

Serve hot with roti or paratha.