Moong Fulkopir Ghonto || Cauliflower and Moong Dal Curry

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

BEGUN POSTO | EGGPLANTS IN POPPY SEEDS GRAVY

Poppy seeds are very much relished by most Bengalis. Many vegetables are cooked with poppy seeds paste. Tried 'Begun Posto' (Eggplants in Poppy Seeds Gravy) which is very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavor. It is an absolute delicacy that goes extremely well with plain steamed rice or chapati.

Ingredients

1. Eggplants - 5-6 
2. Mustard oil - 2-3 tsp
3. Nigella seeds - 1tsp
4. Onion - 1 chopped
5. Poppy seeds, ground with some water - 1/4 cup
6. Green chilies - 2-3
7. Turmeric powder - 1/2 tsp
8. Salt to taste
9. Coriander leaves (optional)

Process:

1. Heat oil & temper with nigella seeds. Saute for a few seconds & then add the onion & green chilies. Stir fry for 2-3 minutes.

2. Add the chopped eggplant, salt & turmeric powder. Saute for 4-5 minutes.

3. Add the poppy seeds paste and mix well. Saute for a minute. Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss.

4. Serve with rice or chapatis.

BEETROOT RAITA

Most of us love raita during the summer or along with Biryani. And we Indians always like to do experiments in the kitchen. Beetroots are a great source of Fiber, Iron and Vitamin C. And I love beetroot and done many experiments with this vegetable. Beetroot raita is one of them. This is a healthy vegetarian side dish that goes well with roti paratha or rice. I keep on making this, but never updated the recipe on my blog. I love it as a salad on hot summer days. It is made with chilled curd, shredded beetroots and some seasoning. 

The tadka on the top depends on your choice. You can skip the tadka step and keep it a simple raita. But tadka changes the taste of this raita, hence highly recommended. It is a gluten free recipe and vegan adaptable. The juicy sweetness of beetroots coupled with chilled curd and tadka, I bet you will eat this straight out of the bowl. I have skipped the tadka step here. Do try this out and share your views.

Ingredients

1. Beetroot - 1 
2. Curd - 2 cup
3. Dry roasted cumin powder - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Salt as per taste
6. Black pepper - as per taste
7. Curry leaves - 3-4
8. Mustard seeds  1/2 tsp (for tadka)
9. Green chilli (chopped) -1 
10. Oil / Ghee - 1 tsp
11. Roasted peanuts (optional)

Process

1. Boil the beetroot and peel it. Now grate it once its not hot any more. This method is much more easier then peeling and chopping raw beetroot. 

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add beetroot, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. Serve chilled.

The tadka step:

3. In a small saucepan, heat up the ghee. Once warm, add a pinch of hing, cumin and mustard seeds. When it starts to splutter add curry leaves, peanuts. Immediately followed by a tablespoon of water. Now add the tadka to the raita and cover it with a lid immediately. 

4. You can also add fresh herbs or boiled green peas (optional)

5. Refrigerate for at least an hour before serving, raita is best served chilled. Stir well before serving.