- 2 cups mung beans washed
- 10 cups water
- 1 cauliflower head cut into manageable bite-sized pieces
- 2 tablespoons fresh ginger
- 4 tablespoons water
- pinch of asafetida or 4 garlic cloves
- 3 teaspoons curry powder
- 2 teaspoons whole cumin seeds
- 2 teaspoons whole mustard seeds
- 2 teaspoons whole fennel seeds
- juice of 2 small lemons
- salt to taste
- fresh cilantro
- 2 cups basmati rice
- 4 cups water
- 4 cardamon pods
- 1 cup frozen peas
- 3/4 cup fresh cilantro
- Add the mung beans and the 10 of cups water to a large pot. Bring the water to a boil and then simmer for about 40 minutes or until the moong dhal thickens. Watch out! The beans will foam if you do not tend to them and overflow. Keep the pot partially covered.
- Combine the basmati rice, water and cardamon pods into another pot and cover with a lid. Bring the rice to a boil and then simmer for 15-20 minutes. In the last 5 minutes or so add the frozen peas. Don’t add the peas too soon or they will get soggy. At the end stir in the fresh cilantro.
- About 10 minutes prior to the dhal being ready add the 4 tablespoons of water, fresh ginger, curry powder, asafetida (or garlic), cumin seeds, mustard seeds, fennel seeds to a small warm frying pan. Stir. When you hear the mustard seeds pop the spice mix is ready to be added to the dhal.
- Add the cauliflower to the dhal and stir for another 5 minutes. Then add the lemon juice and salt to taste.
- Serve the dhal over the rice sprinkled with fresh cilantro.