Moong Daal & Chaval & Gobi / A complete meal

A very popular ,nutritious and wins hands down when it comes to one of those comforting meals. This meal reigns supreme in all the above mentioned departments in the Bhagia household. Also I had promised Mahir I would put this up on the blog especially for him-There are times when I am not around and he has to make long distance calls to get the recipe for these. So I know this should come in very handy for him and for those of you who are living the ,"forced bachelor" days. This is not at all time consuming and even easier for those of you who use separators in the pressure cooker to make two or three things simultaneously :)

Recipe For Moong Daal:

Moong Daal dhuli : 1 cup washed & soaked for 20 minutes
Salt: To taste
Turmeric: a pinch
Olive Oil: 1 tbsp
Curry leaves: 10-12
Tomato: 1 medium sized chopped
Cumin/Jeera: 1 tsp
Mustard Seeds: 1 tsp
Cilantro washed & chopped: 2 tbsp
Asfoetida: a pinch
Ginger grated: 1/2 tsp

Take the washed daal and pressure cook it with 2 cups of water, grated ginger,salt & turmeric and 1 tsp of oil to avoid the froth and spilling. After the first whistle,I let it cook on medium flame for 3-4 minutes and then take it off the flame & let the steam release on its own.

Now take off the lid and mash the daal with the back of the spoon and add enough water to make it as thin or thick you would like it to be.I make it soup like to enjoy it with the rice and roti as well.

Keep it on medium flame again and let it come to a rolling boil,keep stirring it so it does stick to the bottom. Add the chopped cilantro also while it is boiling.

Meanwhile take a small kadai/pan and heat the remaining oil,when hot add the mustard,cumin and asfoetida,when it starts to splutter and the chopped tomato's and cook for a while, now add red pepper to this and pour this on the daal. You will get a nice rich color and it will make the daal look and taste very appetizing.

Recipe For Gobi:

Gobi: 1 small bunch of cauliflower  washed &cut into small florets.
Ginger: 2 inch piece cleaned and chopped or grated
Onion: 1 medium chopped
garlic: 2 flakes chopped
Tomato: 1 medium chopped
Salt: to taste
Asfoetida: a pinch
Red Pepper: 1 tsp
Turmeric: 1/4 tsp
Coriander Powder: 1 tsp
Garam masala: a pinch or little more
Green chilli's whole: 3
Cumin: 1 tsp
Olive Oil: 2 tbsp

Method:
Take a kadhai, and heat the oil,when it turns very hot add the cumin,hing/asfoetida and let it splutter.Now add the chopped onions and grated or chopped ginger ,garlic and saute till golden brown.

Add the florets and saute them on high flame for 2-4 minutes. Making sure to give them a good shake every once in a while. Now add salt and turmeric and cover the pan with a tight fitting lid for 4 minutes or till the gobi is 3/4 th cooked.

Now take the lid off and add the remaining spices along with the chopped tomato's and cover it for some more time or till the gobi is cooked. I like the gobi to have a crunch so I do not cook it all the way but leave it 80% cooked.

Garnish it with chopped cilantro and also squeeze some lime juice before serving it with rice & daal.

 Note: If  Mahir can cook rice without a recipe then I am hoping every one can :0