Side dish

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Mung dal and cauliflower medley

Serves 6-8

175 g mung dal with skin
¾ level tsp mustard powder
¼ level tsp fenugreek (methi) seeds
1 level tsp coriander (dhania) seeds
1 to 2 tbsp tamarind paste
100 ml water plus an extra 1.7 litres
½ tsp turmeric (haldi) powder and a pinch of salt
4 tbsp oil
2 medium onions, peeled and thinly sliced
100 g cauliflower, divided into small florets
4-6 curry leaves
6 green chillies, halved
1 level tsp chilli powder
2-3 tbsp fresh coriander leaves, finely chopped

1. Wipe the dals with a damp cloth and then roast them in a heavy-bottomed pan or griddle (tava) for 2-3 min.

2. Dry roast the mustard powder, fenugreek and coriander seeds in a heavy-bottomed tava for 30 sec. Cool and dry grind in a small electric grinder or with a mortar and pestle.

3. Mix the tamarind paste in the 100 ml water. Pour the remaining water into a large pan and bring to the boil.

4. Add the dals and the 2.5 ml turmeric powder. Add salt to taste and boil for 20 to 25 min until the dals are tender.

5. Heat the oil in a saucepan and sauté the onions for 1 min; then add the cauliflower, curry leaves, green chillies and turmeric powder and cook for 15 min until the cauliflower is tender.

6. Add the dals, chilli powder, tamarind mixture and ground spices and cook for 10 min.

7. Serve at once with a garnish of coriander leaves along with a main dish of your choice. Previous  Next  Home

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