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Curried Lentil Soup with Cauliflower. Gobi Waali Sabut Masoor. Vegan Glutenfree Recipe

February 18, 2013 By Richa 21 Comments

Curried Lentil Stew with Cauliflower. Gobi Waali Sabut Masoor | Vegan Richa
 

Whole brown Red lentils- Sabut Masoor or Massar are pinkish brown lentils that make a mean earthy stew. These lentils are Brown on the outside and pinkish orange on the inside. There are certain spices that work very well with them. Some flavor profiles I have grown up with and some discovered after I started cooking and experimenting. Hints of Cinnamon cardamom and bitter leaves(fenugreek and Curry leaves) take this daal to an amazing new level.

This version has fresh curry leaves. Fresh curry leaves can be bought at an indian store and kept in the freezer in an airtight container for a few months. They freeze well. You can also order fresh curry leaves or dried curry leaves or curry leaves powder on amazon.com. Curry leaves can be added to a variety of lentils. Dried curry leaves can be kept longer and can be a good yearly investment if you plan to make daals often 🙂



Curry Tree is a tropical tree. The leaves of the tree are called curry leaves or sweet neem or Kadi patta, and used in stews, dry vegetable preparations, chutneys and other ways. Fenugreek Leaves(Methi), fresh or dried have a very bitter but intriguing flavor profile especially when added to lentil/bean stews or other curries. Methi requires a post of its own. 


Other amazing whole Masoor recipes
Whole Masoor and Mung bean stew with shallots. One of my faves.
Missir Wot – Ethiopian Red lentil Stew.
Dassana’s North Indian Style Sabut Masoor.
Lentil/Bean stews and curries Collection here.

Steps:

Soak them lentils.



Chop up the veggies. 



Grab some fresh curry leaves.



Make Tadka/tempering.



Add lentils, water, salt and spice and cook until tender. 



Serve hot as is, with a cashew cream drizzle with rolls or crackers as a stew or a daal with Flat breads. 

Curried Lentil Soup with Cauliflower. 



Red Lentil Stew with Cauliflower. Gobi Waali Sabut Masoor
Allergy Information: Dairy, egg, corn, soy, yeast, gluten free.
Makes 2-4 servings

Ingredients:
1/2 cup dry whole red lentils(Masoor), soak for atleast 2 hours to overnight
2 cups water
2 teaspoons Oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
a generous pinch of asafetida(hing, optional)
6-8 curry leaves
1/2 medium onion chopped
1 Serano Chili pepper chopped or chili flakes to taste
4-5 garlic cloves finely chopped
1/2 inch ginger minced
1-2 medium tomatoes chopped
1/2 teaspoon salt or to taste
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder
3/4 cup chopped cauliflower

Variations: Use fennel seeds instead of mustard and cumin.
Add other veggies like celery, carrots, broccoli, or  greens.
Use other similar lentils like spanish pardina or green or puy.

Method:
Soak the lentils for atleast 2 hours to overnight. Drain the water and keep ready.

In a pressure cooker, add the oil and heat at medium.
When the oil is hot, add mustard and cumin seeds and cover(the seeds will sputter out of the cooker).
Add in the curry leaves, asafetida(hing- optional), and chopped chili. Mix for a few seconds.
Add the ginger, garlic and onions and cook for 4-5 minutes until onions are translucent.
Add in the chopped tomato, garam masala and turmeric powder and mix well. Cook for 3-4 minutes until tomato is mushy. This is the Tadka.
Add the drained and washed lentils, cauliflower, water and salt and pressure cook on low-medium heat for 3 whistles then at low heat for another 10 minutes.
Let the pressure release by itself before opening. Serve hot topped with fresh cilantro.
To refresh the daal, add a fresh tadka/tempering. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal.
If using a pan, Add the the soaked lentils or slow cooker cooked lentils to the onion mixture along with salt, water and cook on low-medium, partially covered until the lentils start to disintegrate. 45-55 minutes for soaked, 20 odd minutes for cooked lentils. Taste and adjust salt and spice, take off heat.

Serve hot topped with Cashew cream and or chopped cilantro, with bread rolls, crackers or  Indian flat breads like Roti, Naan, or Rice.


This Stew is being shared at Slightly Indulgent Tuesdays., Allergy Free Wednesdays, rickis wellness weekend.

Filed Under: daal, gluten free, Instant Pot, instant pot vegan indian recipes, main course:India, side, soup Tagged With: pressure cooker, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Torviewtoronto says

    February 19, 2013 at 1:27 am

    looks wonderful

    Reply
    • Richa says

      February 19, 2013 at 7:42 pm

      Thanks!

      Reply
  2. anusha praveen says

    February 19, 2013 at 4:07 am

    There you go again with a combo that will win many hearts…..

    Reply
    • Richa says

      February 19, 2013 at 7:42 pm

      Thanks Anusha:) lentils with anything make me happy:)

      Reply
  3. Premalatha Aravindhan says

    February 19, 2013 at 1:26 pm

    This looks fantastic, nicely presented too…

    Reply
    • Richa says

      February 19, 2013 at 7:43 pm

      Thanks Premalatha!

      Reply
  4. Sunday Morning Banana Pancakes says

    February 19, 2013 at 6:24 pm

    I have never seen fresh curry leaves – this dish looks amazing!

    Reply
    • Richa says

      February 19, 2013 at 7:44 pm

      Thanks Heather.. fresh curry leaves are so fragrant.. i love just the light scent they add to my hands after i handle them:)

      Reply
  5. Shira says

    February 19, 2013 at 8:03 pm

    Beautiful Richa! I love love the spice combo in this curry!

    Reply
  6. anunrefinedvegan.com says

    February 19, 2013 at 8:30 pm

    I could live off of your beautiful bowls of bean/lentil stews!

    Reply
  7. Caitlin says

    February 19, 2013 at 9:10 pm

    i love lentils and cauliflower together, AND i love stews! looks so good, richa 😉

    Reply
    • Richa says

      February 20, 2013 at 7:29 am

      🙂 i love lentils period. with anything and everything. as if you didnt know 😉

      Reply
  8. Rooted Vegan says

    February 19, 2013 at 9:13 pm

    Loving this Heather. I took a cue from you this week for Indian and made a killer crockpot Chana Masala. http://rooted-vegan.blogspot.com/2013/02/crockpot-channa-masala-curried-chickpea.html. Thanks for the inspiration!

    Reply
  9. Kristy says

    February 19, 2013 at 11:52 pm

    Lentils and cauliflower- count me in! Man, a good lentil stew sounds so good right now! 🙂

    Reply
  10. Julia says

    February 20, 2013 at 5:00 am

    Gorgeous stew! Lentils and cauliflower are two of my favorites and I have never prepared them together. All the seasoning sounds so tasty for a comforting winter stew!

    Reply
  11. vedgedout.com says

    February 20, 2013 at 6:54 am

    I never soak my lentils…. Should I? I was always pleased that they cooked up in less than an hour without soaking! Oh wow, the curry leaves, the cauliflower and the fragrant spices all sound like a match made in heaven! I wish we lived closer, we could hang out on the couch together and be silly. I hope you are feeling better soon my dear. xx

    Reply
    • Richa says

      February 20, 2013 at 7:31 am

      i always soak them. it makes them easier to digest and get more nutrients:) i soak the split ones too.. which take 15 mins to cook with or without soaking.
      i know right.. it would be so much fun to sit around and eat loads of daal:)

      Reply
  12. christine says

    February 26, 2013 at 10:58 pm

    I love daals – I make them differently each time! They’re also great cold the next day:) and if you puree them, and they’re thick enough, you have a pate for sandwiches!!!

    Reply
  13. Cadry's Kitchen says

    March 1, 2013 at 11:43 pm

    I love lentils so much! This looks like the perfect warming stew!

    Reply
  14. Vegan A. Hechavarria says

    March 2, 2013 at 3:39 pm

    I love your recipes, is one of the few that make the dishes with real food and not invented food (vegan cheese, vegan meat etc). I’m a fan of oriental food, especially Indian food to be mostly vegetarian. Thanks for your work

    Reply
  15. Christine says

    March 14, 2013 at 1:15 am

    Lentil stews are my favorite to make for myself and for clients. This one looks so yummy and hearty!

    Reply

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