Dal fulkopi (Dal-cauliflower)

    45 mins

    This is a winter dish when cauliflowers are widely available in the Bengal. This dish is rich with healthy grains, such as dal and is not so spicy. Serve with rice.


    Dhaka, Bangladesh
    1 person made this

    Serves: 4 

    • 150 g moong dal
    • 150 g boot dal
    • 1/2 cup soybean oil
    • 1 medium sized cauliflower, sliced
    • Salt as needed
    • 1/2 cup onion slices
    • 1 tablespoon ginger paste
    • 1 teaspoon garlic paste
    • 1 teaspoon cumin paste
    • 1/2 teaspoon coriander paste
    • 2 bay leaves
    • Water as needed
    • 2 cardamoms
    • 2 cinnamon sticks
    • 4-5 green chillies
    • 1 tablespoon ghee

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Half boil the moong dal and boot dal in 2 separate saucepans. Set aside.
    2. Heat a kadhai/frying pan with oil. Fry the cauliflower with some salt. Transfer out the cauliflowers on to a plate.
    3. On the same pan, add the onions. Fry until they slightly soften, and then add ginger, garlic and cumin pastes, coriander powder, bay leaves and salt. Stir and mix.
    4. Cook until the water released dries up to form thick gravy.
    5. Now add the cauliflowers and stir. Add the moong and boot dal. Stir and mix. Add water as needed for preferred gravy.
    6. When bubbles form, add cardamom, cinnamon sticks and green chillies. When the water dries up to form thick gravy, mix in ghee and serve.

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