I made this recipe last weekend and enjoyed it so much I made it again this week! This is a very simple cauliflower recipe but is really tasty and therefore is blog worthy. Try it and let me know how you liked it. The recipe is inspired by the Veh reh Vah chef video although the ingredient proportions I used are quite different.
Ingredients:
1 medium head cauliflower cut into small florets
2-3 dried red chilies
2 tsp channa dal
2 tsp urad dal
4 sprigs curry leaves
6 thai green chillies, minced
2-3 dashes hing
1 medium onion, chopped
cilantro leaves (for garnishing)
Grind together to a coarse paste using mortar and pestle:
4 cloves garlic
10-12 whole black peppercorns
1.5 tsp cumin seeds
Method:
Heat oil in a pan. Add mustard seeds and splutter. Next add dried red chillies and saute for a minute. Add channa daal and saute until daal starts picking up some color. Next add urad daal. and saute until light golden. Now add ground up masala and hing and saute for a minute. Don't overcook mixture. Now add chopped onion, curry leaves and chopped green chillies. Saute until onion becomes translucent. Finally, add cauliflower, salt to taste and toss with the mixture. Cover and steam on low for a few minutes until cauliflower is 1/2 cooked. Remove lid, raise the heat to high and keep cooking until the steam water has evaporated and the cauliflower is fullt cooked. Garnish with cilantro and serve hot with rotis.
Ingredients:
1 medium head cauliflower cut into small florets
2-3 dried red chilies
2 tsp channa dal
2 tsp urad dal
4 sprigs curry leaves
6 thai green chillies, minced
2-3 dashes hing
1 medium onion, chopped
cilantro leaves (for garnishing)
Grind together to a coarse paste using mortar and pestle:
4 cloves garlic
10-12 whole black peppercorns
1.5 tsp cumin seeds
Method:
Heat oil in a pan. Add mustard seeds and splutter. Next add dried red chillies and saute for a minute. Add channa daal and saute until daal starts picking up some color. Next add urad daal. and saute until light golden. Now add ground up masala and hing and saute for a minute. Don't overcook mixture. Now add chopped onion, curry leaves and chopped green chillies. Saute until onion becomes translucent. Finally, add cauliflower, salt to taste and toss with the mixture. Cover and steam on low for a few minutes until cauliflower is 1/2 cooked. Remove lid, raise the heat to high and keep cooking until the steam water has evaporated and the cauliflower is fullt cooked. Garnish with cilantro and serve hot with rotis.
