Cauliflower, Potato, and Green Pea Daal

serves 6 - 8

notes: toor daal is an Indian split pea, they are yellow in color.  If you don't have access, substitute for yellow, green or red split peas. 


5 cups water

1 cup dry toor daal, rinsed

1 bay leaf

4 tbsp ghee or butter

1/2 onion, chopped

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 1/2 cups (5 small) potatoes, chopped

2 cups cauliflower, chopped

1 tsp turmeric

1 tsp chili powder

1/2 tsp garam masala

1 1/2 tsp salt

1/2 cup frozen peas


chopped cilantro

lemon

6 servings of rice and/or naan bread


Bring 5 cups of water to boil in a large pot. Once boiling, add the lentils and bay leaf. Reduce heat to a simmer, and cook until the lentils are soft, mushy, and falling apart approximately - 45 minutes.


While the lentils are simmering, in a large frying pan, heat the ghee or butter, on medium. Add the onions and fry until translucent - 5 minutes.  Add the garlic, ginger, potatoes, and cauliflower and fry until soft - 30 minutes.


Once the lentils are done cooking, add the turmeric, chili powder, garam masala, and salt. Add the cauliflower and potatoes as well. Stir in the frozen peas. Add additional water if necessary, if you want a more soupy consistency. Heat on medium for 5 minutes until peas are cooked. Season with extra salt or chili powder as needed. Garnish with chopped cilantro, lemon wedges, and serve with rice and/or naan bread.


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