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Vermont Kitchen Supply

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Urad Daal with Ginger and Cauliflower

2 cups urad daal

4 cups water

1 T. Turmeric

1 inch of Ginger, grated or chopped

1 Green or red (hot) chili

Salt and pepper

½  tsp. kalonji seeds

½ cauliflower, cut into florets

1 tsp. cumin powder

Dry roast the urad daal in a deep pot.  When some of the grains have roasted and turned brown, add the water, ginger, turmeric, chili, salt and pepper.  Bring to boil and then turn down to medium-low heat. Cook for 30 minutes or until tender. Add more salt as needed.  While the daal is cooking, roast the cauliflower in a pan with oil and kalonji seeds cumin powder, and salt.until semi-soft.  Stir  this into the daal, garnish with chopped cilantro and serve hot with naan or rice.