Breakfast · Indian · 15 min
Moong Dal Tadka with Toasted Spiced Cauliflower and Artisan Naan
- Calories
- 763
- Protein
- 32g
- Carbs
- 89g
- Fat
- 31g
Ingredients
- 96.5 g yellow moong dal
- 1.3766 cup water
- 0.2143 tsp ground turmeric
- 0.4667 tsp salt
- 96.5 g cauliflower
- 0.4615 tsp ground cumin
- 0.4583 tsp ground coriander
- 27.1 g ghee
- 0.925 tsp ginger
- 0.9333 clove garlic
- 0.9 tsp garam masala
- 0.92 tsp lime juice
- 48.3 g naan bread
Method
- 01Rinse moong dal under cold water until water runs clear. In a saucepan, combine rinsed dal, 350ml water, salt, and ground turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender and creamy.
- 02While dal cooks, heat 10g of ghee in a pan over medium-high heat. Add cauliflower florets and sauté for 6 to 8 minutes until edges develop charred, golden-brown spots. Season with ground cumin and ground coriander, then remove from heat.
- 03Prepare the tadka: In a small pan, heat the remaining 19.5g of ghee over medium heat. Add minced ginger and minced garlic, sautéing until fragrant and light golden. Stir in garam masala for 10 seconds to bloom the spices in warm oil.
- 04Pour the hot spiced ghee tempering into the cooked moong dal and stir thoroughly.
- 05Warm the naan in a dry skillet over medium heat for 1 minute per side until soft and pliable.
- 06Ladle creamy dal into a serving bowl, top with charred spiced cauliflower, drizzle with fresh lime juice, and serve immediately alongside warm naan.
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