Cauliflower Dal

You’ll need:
(a) To pressure cook until soft:
  • 1 head cauliflower (cut into smaller pieces)
  • ¾ channa dal
  • 3 whole cloves of garlic – peeled
  • 1 inch piece of ginger – sliced finely
  • 1 tablespoon roasted chilli powder
  • ½ teaspoon turmeric
(b) To add to cooked cauliflower and dal:
  • 1 tablespoon roasted red chilli powder (or more to suit your taste)
  • 1 teaspoon grated jaggery
  • ½ teaspoon turmeric
  • 2 tablespoons sambar powder (I use Everest brand)
  • 1 tablespoon coriander powder
  • ½ teaspoon roasted pepper and fenugreek powder
  • 2 tablespoons tamarind juice (more to taste)
  • Salt to taste
(c) Tempering:
  • 1 teaspoon mustard seeds
  • pinch of hing
  • 2 dried chillies – broken into small pieces
  • 1 sprig curry leaves
  • 3 or 4 green chillies – chopped finely
  • ½ onion – sliced finely
  • 1 teaspoon ghee
  • Oil
(d) To finish:
  • ½ lemon juice
  • ¼ teaspoon roasted pepper and cumin powder
  • 1 tablespoon fresh chopped coriander
Method:
Once the pressure cooker has cooled, remove lid, and mash up the cauliflower and dal using the back of a spatula. Add ingredients (b) and stir well.
Heat oil in a pan, add onions and green chillies and fry until soft. Add this to the dal mix. Heat ghee in the same pan, add mustard seeds, hing, dried chillies and curry leaves. When mustard seeds splutter, add to dal.
Bring dal to the boil, when it starts to bubble, take it off the heat. Add ingredients (d). Serve with rice or roti. Enjoy!

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