Friday, 10 February 2012

Gobi Daal

This is a simple and straight forward curry dish which can be a good way to use up a spare cauliflower.


  • 150g split yellow peas, soaked overnight in plenty of cold water
  • 1 cauliflower, cut into bite sized pieces
  • 1 onion, roughly cut
  • 2 tsp tomato puree
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tbsp sunflower oil


  1. Drain the yellow split peas and place them in a large saucepan with plenty of water.
  2. Bring to the boil and boil vigorously for 10 minutes.
  3. Reduce the heat down to a simmer and add the cauliflower.
  4. Simmer for 20 minutes.
  5. Drain the liquid off the peas and cauliflower and put to once side.
  6. Blend the onion, tomato puree, turmeric, cumin and oil in a blender until it's a smooth paste. If it's too dry to blend then add a couple of tablespoons of water.
  7. Fry the onion and spice paste over a medium heat for 5 minutes.
  8. Add the peas and cauliflower to the paste and mix well.
  9. Heat through and then serve with basmati rice.
Serves 2.

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