Cauliflower dal (Serves 4)

Dal is the most important source of  protein for the majority of vegetarians back home and abroad.  It has been tried in various combination with a multitude of  spices, vegetables and pulses to create a mouthwatering array of curries, that varies in flavor from region to region.This is a simple recipe that combines dal with cauliflower. A great curry to pair with steaming hot rice, pickle and pappad. So try it for yourself and enjoy...

Cauliflower florets (med) ½ of a medium flower
Toor dal 1cup
Green chilly 2 nos. roughly cut
Turmeric powder ½ tsp
Red chilly powder a pinch
Cumin seeds ½ tsp
Grated coconut ½ cup
Shallots 1 no, thinly sliced
Mustard seeds ½ tsp
Dry red chilly 2 nos
Curry leaves as needed
Oil 2 tsp
Salt as needed
Water to cook the dal

Preparation

Wash and soak the dal in water for 10 minutes.

At medium heat, in a pressure cooker, cook the dal along with cauliflower florets, salt, green chilly, turmeric powder and red chilly powder until 2 whistles. Let the pressure release by itself. Once cooled open the lid and add ½ more cup of water and bring to boil. (If you want, mash the cauliflower florets with a spoon). Meanwhile grind together coconut and cumin seeds with little water to a smooth paste. Add this to the dal when it starts to boil. Cook for 3 more minutes at med flame and switch off flame. In another pan, add oil and splutter mustard seeds. Add the dry red chilly, followed by thinly sliced shallots and fry until shallots are slightly wilted, Switch off flame add curry leaves. Pour this tempering over the dal and enjoy hot with rice.

We are submitting this to the ongoing event 'Delicious Dals From India' @ Veggie Platter hosted by Suma. (http://veggieplatter.blogspot.com/2010/04/announcing-event-delicious-dals-from.html).