Veggie Foodie

Ingredients:

• 100 g mung daal, washed and drained
• 3 cups water
• 1 tsp turmeric powder
• 1 medium cauliflower, cut into small florets
• 2 medium tomatoes, thinly sliced
• Salt to taste

Paste

• 1 cup grated coconut
• 1 tbsp urad daal
• 2 tsp cumin seeds
• 1 tsp black peppercorns
• 2 green chilies, cut into pieces

Other

• 2 tbsp ghee or oil
• 2 tbsp chana daal
• 1 tsp mustard seeds
• 2 dried chilies, cut into long pieces
• 1 medium onion, thinly sliced
• 2 sprigs curry leaves

Method:

1. Boil mung daal with turmeric till daal is mostly cooked and keep it aside
2. In a wok, stir fry all the paste ingredients till coconut is lightly brown and fragrant. Cool it and blend it with water till smooth and keep it aside
3. In a pan, start cooking cauliflower with salt and some water
4. When cauliflower is semi-cooked, add tomatoes
5. When cauliflower is mostly cooked, add cooked mung daal and the paste, mix well, bring to boil and then let it simmer on low heat
6. In a separate pan, heat ghee / oil. Fry chana daal till golden brown
7. Add mustard seeds and dried chilies. Fly till seeds pop and chilies and brown
8. Add onions and curry leaves and saute till onion is golden brown
9. Add this to cauliflower and daal and mix well. Boil for another 2 minutes
10. Serve with chapatti or steamed rice

Serves: 5

Inspiration source: South Indian Cookbook by Devagi Sanmugam