Gobi Dal Curry

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Gobi Dal Curry


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 4
  • Toor dal 1cup

  • Water 5 cups

  • Cauliflower florets 150g

  • Cumin powder 1 tbsp

  • Chilli powder 2 tea sp

  • Salt enough to taste 1/2 teasp

  • Turmeric 1 tea sp

  • Oil 2 ½ tbsp

  • Mustard 1 tea sp

  • Coriander powder 1 ½ tbsp

  • Garam Masala Powder 1 tea sp

  • Pepper powder 1 tea sp

  • Lemon juice 1 ½ tbsp

  • Sliced onion 100 g

  • Chopped tomato 60g

  • Coriander leaves 2 tb sp

  • Green chilli 2 no

  • Chopped green bell pepper 1 tbsp

  • Curry leaves 7 nos

  • Ginger Garlic Paste 1 ½ tea sp


  • Cut the cauliflower into florets and soak them in mild turmeric and salt water. The antibacterial properties of turmeric help to kill the germs.
  • In a pressure cooker add 1cup washed toor dal , 3 cups of water and a little salt. Keep the flame in medium and cook the dal for about 20 minutes or 5 to 6 whistles.
  • Chop onion, coriander leaves, Green chillies, curry leaves, tomato and bell pepper, keep them aside.
  • Heat a kadai , pour and heat oil. To it add mustards and wait for it to pop. You may also add urad dal at this stage and wait for the urad dal to become golden. To it add green chillies and curry leaves.
  • As it fry add chopped bell pepper and sauté for 1 minute.
  • Now add ginger garlic paste and sauté until the raw smell goes.
  • Add chopped onion to it.
  • As it fry add pepper powder, coriander powder, cumin powder, garam masala powder and red chilli powder.
  • fry them until onions turns golden brown.
  • Add cauliflower florets to it.
  • Add ¼ tea spoon turmeric to it(if required) and mix well. Switch the flame to medium and Sauté for about 3 minutes.
  • As it fry add 1 small cube ( 1 cm) of butter to it. Fry them for about 10 minutes in medium flame. Stir the mixture occasionally to avoid the burning of the veggies.
  • Now add chopped tomatoes to it and sauté for 1 minute.
  • Once the skin of the tomato becomes soft add 1 ½ cups of water to the mix.
  • Close the kadai with a lid and allow it to cook for about 15 minutes, stirring occasionally in between. Cook until it is fork tender. Add water if required
  • Mash the florets gently to reduce the size.
  • Now add cooked dal to it.
  • Keep the flame in low and stir well so that the dal blends nicely with the cooked florets. Add salt to the required amount.
  • sprinkle coriander leaves.
  • Turn off the stove, add lemon juice and mix it well. The yummy gobi dal curry is ready!!!