Yellow Split Lentils with Cauliflower

This image courtesy of Rinku Bhattacharya

Lentils have their champions in a household. I am a fan of the yellow split moong lentils especially when pairing them with vegetables. However, my brother and mother tend to prefer the orange/red lentils (masoor dal). This recipe can be prepared with either. If using the orange/red lentils you can skip the step of roasting them.

Makes:4 servings

Preparation Time5 min

Preparation Time - Text5 minutes

Cooking Time25 min

Cooking Time - Text25

Cooking Methodsauteeing



Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturesavory, spiced

Type of Dishvegetable


  • ½ cup yellow split lentils (moong dal)
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper powder
  • ¾ teaspoon salt
  • 1 cup cauliflower florets, cut into small pieces
  • 1 tablespoon oil
  • 1 teaspoon ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 or 2 bay leaves, broken into pieces


  1. Place the lentils in a cooking vessel and dry roast them for 3 to 4 minutes, stirring constantly, until the lentils smell toasty and fragrant and darken a few shades.

  2. Put the roasted lentils, 2 cups of water, turmeric, cayenne pepper powder, and salt in a pot and cook for 10 minutes.

  3. Add the cauliflower and cook till it is soft, about another 5 to 7 minutes. (The lentils should now have a nice soft consistency and the cauliflower should be cooked through.)

  4. Heat the oil and ghee in a small skillet on medium heat until almost smoking and then add the cumin seeds and bay leaves. Cook for about 1 to 2 minutes until the cumin sizzles and darkens along with the bay leaves. The spices should turn fragrant but not be too hot. Pour over the lentils and mix in and enjoy with rice and any other dish of your choice.


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