Title: Gobi Dal (Dal with Cauliflower)
 Categories: Vegetables, Indian
      Yield: 4 servings

    1/2 lb Masoor dal
      1 ea Cauliflower, small
      2 ea Onion, med; finely chopped
    1/2 cup  Ghi
      1 tsp Chilies, ground
      2 tsp Pepper, black
    1/2 Tbsp Cumin, ground
    1/2 Tbsp Cilantro, ground
      2 tsp Turmeric, ground
      1 Tbsp Lemon juice
  2 1/2 cup  Chicken broth
      2 oz Coconut, dried
    1/2 Tbsp Flour
      1 tsp Salt
      4 oz Cashews

Wash the lentils well and drain. Heat the ghi in a large saucepan and
fry the onions. When they soften add the chilies, 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
5-10 minutes until the lentils have formed a thick sauce. This dish is
a complete meal in itself when served with plain boiled rice..
                        From "Indian Cooking" by Khalid Aziz

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