I feel like posting the recipe of a dry side dish, after the liquid and semi liquid preparations posted earlier. This is how I prepare cauliflower (gobi) curry without the usual onion and peas as accompaniments.
Ingredients:
- Cauliflower -1 of medium size
- Moong dhal-2 table spoons
- Grated coconut- 2tablespoons
- Green chillies- 3 or 4
- A pinch of powdered Hing or a small piece of hing dissolved in water
- Juice of half lime
- Salt to taste
- Curry leaves -1 or 2 twigs
- Coriander leaves,washed and cut- 1 or 2 sprigs
- Mustard seeds- 1spoon
- Urad dhal- 1 spoon.
- Oil to season- 1table spoon.(maximum)
- Turmeric powder -1 teaspoon
Preparation:
1. Wash the cauliflower florets thoroughly in a solution of a pinch of turmeric powder and salt in water. Wash and soak the moong dhal in water just enough to cover it.
2.Heat a frying pan and pour half of the oil. Add the mustard seeds . When they splutter, add a pinch of hing powder and the urad dhals and fry till golden yellow. Put a few curry leaves, saute and keep aside.
3.Slit the green chillies into two, and saute for a minute in the remaining oil add a cup of water, add the turmeric powder and cook the moong dhal in it till thewater is fully absorbed.
4.Now add the cauli flower florets in it while adding required quantity of water and cntinue to cook together along with the moong dhal stirring occasionally to avoid getting burnt. Add salt halfway.
5.When the water is finally absorbed, add the coconut gratings, stir well. Remove from heat. Add the seasonings already fried and cut coriander leaves. Pour the lemon juice, allow to stay for some time and mix well. Serve with rice and sambar.
Note: The florets can be pressure cooked with one whistle. and added to the moong dhal to save time. Care should be taken not to over cook the moong dhal and lemon juice should be added only after removing from fire.
