I might be a little off on the measurement of this recipe because I tend to tweak once I get into it a bit but I think it's fairly accurate for this Vegan Moong Dal with Cauliflower.
1 Head Cauliflower
1 Cup Red Lentils
1 teaspoon Mustard Seeds
1 teaspoon Turmeric
3 Cloves Garlic
1 teaspoon Lemon Juice
1 Tablespoon Grapeseed Oil
1/2 teaspoon Ground Coriander and/or Cumin
3-4 Cups Water
Powdered (or Fresh) Ginger to taste
Sea Salt to taste
Vegan Butter or Ghee to melt on top prior to serving if desired
I cooked the Lentils and Cauliflower. Once the Cauliflower was done cooking I put about half of it in the blender with some water. I then added the puree to the cooked lentils. In a frying pan I put the oil, mustard seeds, garlic, turmeric, cumin/coriander and stirred for about 1 to 2 minutes. I then added everything BUT the Sea Salt and Lemon Juice to a large pot and put on medium heat for about 10 minutes. I added the Lemon Juice and Sea Salt and stirred for another couple of minutes.
This was tasty and made LOTS of leftovers!
