Moong Fulkopir Ghonto or Cauliflower Moong dal curry is a comforting side dish recipe which is also easy to prepare. This is an old recipe that is passed on from generations in my family. I have learnt this from my Pishimoni (Paternal aunty), it tastes heavenly when served with rice, however you can enjoy it with roti or paratha as well. In our family, this recipe is known as "Niramish Murighonto" where we use cauliflower instead of fish head, hence this is the niramish version of murighonto.
Ingredients:
- Cauliflower - 1 medium
- Moong dal - 1/2 cup
- Turmeric powder - 1 tsp
- Salt to taste
- Sugar - 1/2 tsp
- Ginger - (grated or paste) - 1 tsp
- Green peas (optional)
- Green chilies - 5-6
- Oil - 2 tsp
- Cardamom powder
- Ghee - 1 tsp
Process:
1. Dry roast the moong dal till it turns golden brown. Wash and drain the dal and boil with water and salt. Cook for 7-8 minutes till dal is 80% done. Drain the water and keep aside.
2. In a small bowl, add all the powder spices and mix well adding water. Keep the paste aside.
3. Heat mustard oil and add cauliflower florets, add salt and turmeric powder and fry till they become tender and light golden in color. Remove from oil and keep aside.
4. in the same kadhai, add little more oil and add bay leaves, panchforon, ginger paste, green chilies and the prepared spices paste. Mix well and cook for 2-3 minutes on low medium flame.
5. Add fried cauliflower florets and sprinkle supar and give it a good mix. Keep on cooking on low flame for 4-5 minutes. Now add the boiled moong dal and cook for another 4-5 minutes, covering with a lid. You can add green peas (optional) also. Add a splash of water to it if the gravy is getting dry, ensuring it should not turn mushy.
6. Adjust the seasoning. Add cardamom powder along with a dollop of ghee to finish with. Serve hot with rice.
P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe
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