Vegan Masala Recipe

Bengali Phulkopir Aloo Dalna

Name: Bengali Phulkopir Aloo Dalna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 inch ginger, grated; 2 green chillies, finely chopped; 1 tsp chilli powder; 1/2 tsp turmeric powder; 2 tsp coriander powder; 1 small cauliflower, cut into florets; 3 medium potatoes, cubed; 1 cup water; 1 tsp salt; 2 tbsp fresh coriander, chopped

A Indian vegan dal made to taste rounded, savoury and properly cooked, with the lentils giving the dish its body rather than sitting in a thin sauce. This is the kind of family-style cooking that rewards patience and a careful hand with the masala.

30 minPrep: 10 minCook: 20 minServes 4IndianVegan

curriescauliflowerpotatoesone pot

Ingredients Method Notes

From the kitchen

What to expect

The main thing here is texture. Give the lentils enough time to soften fully, then season at the end so the finished dish tastes full, calm and properly balanced.

Serving idea

Best served simply

Serve hot and simply, with sides that let the spices and masala stay at the centre.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan and add mustard and cumin seeds. Once they splutter, add grated ginger and slit green chillies.
2
Stir in the turmeric, 2 tbsp fresh coriander, chopped, and chilli powder, and sauté for a minute.
3
Add diced potatoes and cauliflower florets. Mix well to coat the vegetables with the spices.
4
Pour in the water, add 1 tsp salt, and cover the pan. Cook on medium heat until the vegetables are tender.
5
Once cooked, garnish with 2 tbsp fresh coriander, chopped before serving.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•1 tsp mustard seeds
•1 inch ginger, grated
•2 green chillies, finely chopped
•1 tsp chilli powder
•1/2 tsp turmeric powder
•2 tsp coriander powder
•1 small cauliflower, cut into florets
•3 medium potatoes, cubed
•1 cup water
•1 tsp salt
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Do not rush the final simmer. Good dal develops its body gradually, and it should taste rounded rather than sharp.
•If the mixture becomes too thick, loosen it with a splash of hot water. It should be rich and spoonable, not stiff.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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