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:
- Boil mung daal with turmeric till daal is mostly cooked and keep it aside
- 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
- In a pan, start cooking cauliflower with salt and some water
- When cauliflower is semi-cooked, add tomatoes
- 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
- In a separate pan, heat ghee / oil. Fry chana daal till golden brown
- Add mustard seeds and dried chilies. Fly till seeds pop and chilies and brown
- Add onions and curry leaves and saute till onion is golden brown
- Add this to cauliflower and daal and mix well. Boil for another 2 minutes
- Serve with chapatti or steamed rice
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