Recipe - Gobi Dal - Lentils With Cauliflower

One half pound Masoor Dal (Pink Lentils)
1 small Cauliflower
2 md Onions, finely chopped
One half cup Ghee or Oil
1 teaspoon Ground Chili
2 teaspoon Freshly Ground Black Pepper
One half tablespoon Ground Cumin
One half tablespoon Ground Coriander
2 teaspoon Ground Turmeric
Juice of One half Lemon
2 One half cup Chicken Broth
2 ounce Desiccated Coconut
One half tablespoon Flour
1 teaspoon Salt
4 ounce Raw Cashew Nuts

Wash the Lentils well and drain. Heat the Ghee or Oil
in a large saucpan and fry the Onions. When they
soften add the Chili, Pepper, Cumin, Coriander, and
Turmeric. Stir in well and cook for 30 seconds or so.
Add the Lentils. Stir well to ensure that each grain
is coated and add the Lemon Juice. Cut the Cauliflower
into small florets and add to the pan. Add the Chicken
Stock and the Coconut. Bring to the boil and simmer
for 20 minutes. Mix the flour with some of the liquid
to form a smooth paste and stir into the saucepan. Add
the Salt and Cashews. Cook a further 510 minutes
until the Lentils have formed a thick sauce. This dish
is a complete meal in itself when served with plain
boiled rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini