Cauliflower Kootu

Ingredients

• 1 1/2 cup cauliflower, cut into
  small florets
  
• 3/4 cup toor dal (split red gram) or moong dal
• 1/4 tsp turmeric powder
• 1/4 tsp mustard seeds
• 4-5 curry leaves
• Asafoetida powder (hing), a pinch
• Salt to taste
• 2 tsp vegetable oil

For Masala

• 2 tsp chana dal (split bengal gram)
• 2 tsp toor dal (split red gram)
  
• 4 tsp coriander seeds (dhania)
  
• 3-4 tbsp grated coconut, fresh or dry
• 4-5 red chillies (adjust to taste)
  

Preparation

1. Place the dal in the pressure cooker with 2 cups of water and a little turmeric powder. Pressure cook both for about 5-6 whistles, and let cool.
   
   
2. In a medium saucepan, cook the cauliflower with 1 cup water, salt, and a pinch of turmeric powder for 2-4 minutes or until tender but not overcooked and set aside.
   
   
3. Heat 1/2 tsp oil in a small pan, add a pinch of asafoetida, and roast the masala ingredients (except for coconut) together until golden brown and they give off a nice aroma, and let cool. If using dried, grated coconut, roast it separately, on low heat, until golden brown. Grind the ingredients together with a little water into a coarse paste.
   
   
4. Add the ground masala paste along with 1/4 cup water and cook for 2 more minutes.
   
   
5. Add the dal and salt and mix well and remove from heat.
   
   
6. Heat 2 tsp oil in a small pan for seasoning. Add a pinch of asafoetida powder (hing) and mustard seeds. As they start to pop, add the curry leaves and fry for a second and pour over the cauliflower kootu.
   
   
7. Simmer the kootu until it comes to a boil and remove from heat.
   
   
8. Serve the cauliflower kootu with rice, ghee (clarified butter), and pappadums.

Related Recipes

• Health Benefits of Cauliflower
  
• Cluster Beans Kootu
  
• Cabbage Kootu
• Dals and Soups
• Health Benefits of Vegetables

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