Roasted Moong Lentils with Cauliflower and Peas -
A recipe for a comforting, thick stew of yellow lentils studded with cauliflower and peas, loosely adapted from Bong Mom's Cookbook.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 1/2 cup yellow moong lentils**
- 2 cups small cauliflower florets (from about 1/2 a head)
- 1 cup green peas
- 1 tsp finely minced ginger
- 1 tsp turmeric powder
- 2 tsp sugar
- 1 tsp salt
- 1 tsp ghee or clarified butter**
- 1 tbs flavorless oil, like grapeseed
- 1 tsp cumin seeds
- 2 small bay leaves
- 1 one inch cinnamon stick
- 3 dry red chilies
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