Ingredients: |
Ingredients: • 1 head of cauliflower
• 3-4 tbsp vegetable oil
• 1 teaspoon black mustard seeds
• ½ tsp ground turmeric
• 4 tbsp yellow split peas
• 2-3 hot green peppers or ½ tsp cayenne, to taste
(optional)
• ½ tsp amchur (dried mango powder)
• 10-12 sprigs of fresh cilantro, de-stemmed and chopped
coarsely
• pinch of asafoetida
• Salt and black pepper to taste
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Directions: |
Directions:Soak the split peas in (hot) water for a few hours. Cook them
in the microwave for 2-3 minutes until soft. If you forget to
soak them or are short of time, cook them a little longer in the
microwave. Drain.
Chop the cauliflower into small florets, about 1” to 1½” in size.
Wash in a colander and drain.
In a wok (or similar utensil) heat the oil on high heat. Add the
mustard seeds – they should start popping right away. In
about 30 seconds, lower the heat and add the turmeric,
asafoetida, green peppers or cayenne, and cilantro. Add the
cauliflower and the split peas. Add salt to taste.
Stir so that the oil and spices cover the vegetables uniformly.
Cook, covered, on medium heat for 10-15 minutes or until the
cauliflower is cooked JUST right: it shouldn’t be mushy, nor
should it grate under your teeth! Do NOT add water – let the
vegetable cook in its own steam. Sprinkle the amchur and stir
to mix it in.
Serve with naans, chapattis or parathas. Mango pickles as
an accompaniment work brilliantly. Feel free to pour on some
lemon or lime juice for additional flavour. Enjoy!
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Personal
Notes: |
Personal
Notes: This is a slightly modified version of Ajay's grandmother's
recipe, a very simple, home-style dish that you won't find in
restaurants. It comes from the western Indian state of
Maharashtra. People who absolutely hate cilantro could leave
it out, but the speckled yellow-and-green dish looks and
tastes gorgeous!
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