Kitchen-Kollections

Hi all… I started writing this post when suddenly my son started pushing me as well as the lappy… so i showed his milk bottle to him..and now he is rolling it and playing with it..he should be drinking from it!! Hmm..well  here is another curry variety of cauliflower. Cauliflower is low in fat and high in dietary fiber. It releases a peculiar pungent flavor when cooked or steamed. So to avoid that flavor..you can add chopped coriander leaves..

Yellow moong dal(hindi) or pesarapappu(telugu) or yellow lentils are rich in protein and carbs. All you have to do is to  soak them for 15 min and add when the curry is just about to be done. It gives a crunchy taste to the curry.

I will start with the recipe now..this is another of my MIL favorite.

Ingredients

1 cauliflower (florets separated, washed, and kept in salt water for sometime)
1 cup chopped onion
1 chopped green chilli
1 tsp ginger garlic paste
1 cup soaked yellow split moong dal
a pinch of turmeric
salt to taste
1 tbs oil
chopped coriander for garnishing

For tempering
1 tsp fennel seeds or jeera
1 tsp mustard seeds
1 tsp minapapappu or gram dal

Method

• Take a deep pan and add oil. Once its properly heated fry fennel seeds, mustard seeds, turmeric and gram dal. Once they turn light brown, add chopped onion and green chilli.
• Once onions are cooked, add ginger garlic paste and mix well.
• Now add cauliflower florets and mix well so that oil is coated well.
• Add salt and cover it with a lid so that its cooked faster.
• Remember to mix it carefully so that the florest dont break.
• Once the florets are cooked, add the split moong dal and mix it well.
• Cover it with lid and let it cook for exactly 5 minutes and then switch it off.
• Garnish it with chopped coriander and serve hot with either chapatis or rice!