Cauliflower-Moong Dal Curry

Summer went by in the blink of an eye.  It felt like I was very busy, although I’m not quite sure doing what!  There were a couple of short trips and a few gatherings with friends but nothing really big.  It was also a time of transition for us, with our teen heading off to college and moving into the dorms.  And us getting used to being empty-nesters.

And now meals have become quick and simple affairs.  Very “ghar-ka-khana” (homestyle); the kind we grew up eating and everyday meals coming full circle for us.  Like this simple cauliflower curry that is typical in Andhra and one of my favorite ways to eat this vegetable.  And like all of my childhood favorites, I can never make it as well as my mom ….even when I take the most detailed notes and watch her every move with a hawk eye!

Moong dal, which is supposed to be one of the easiest dals to digest and which I am partial to, pairs with the cauliflower beautifully in this dish.  The end result is so delicious that I can eat a bowl of it all by itself !

The most common way is to boil the dal and cauliflower and drain it before seasoning it but it prefer to steam it to hold on to the nutrients.  And especially here in the US, the vegetables have a lot of water and cook fairly easily so I find the boiling and draining step to be quite unneccesary.  Do watch it while cooking though, because the texture of the dish can quite easily turn mushy.  I have also found that cooking times can vary quite a bit depending on the quality of both the dal and the cauliflower.  The times mentioned in the recipe are approximate and I wouldn’t be surprised if it changes for me too the next time I make it!  Hope you try this some time and I hope you like it!

1/2 cup moong dal, rinsed and drained
1 medium cauliflower (about 4 cups chopped)
a large pinch turmeric
salt

Seasoning:
1 tbsp canola, vegetable or any mild oil
1 tsp urad dal
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
1-2 dried red chillies
a large pinch asafetida (hing)
8-10 curry leaves

1/2 cup grated fresh coconut for garnish

Add the rinsed moong dal and 3/4 cup water to a large pan and bring to a boil on medium heat.  Cook for 7-8 minutes until the dal is cooked but not too soft and mushy.  Stir it every couple of minutes to preventthe dal from sticking to the pan.  Add a tbsp of water at a time if needed.

In the meantime, chop the cauliflower into small pieces.  Rinse and add to the above moong dal.

Add some salt and turmeric, stir and then cook covered for another 8-10 minutes until the cauliflower is cooked but not mushy.

Heat oil for seasoning in a small pan.  Add the urad dal and after a minute, add the mustard and cumin seeds.  When the mustard seeds start to pop, add the asafetida, dried red chillies and curry leaves.  Stir on medium heat for a few seconds until the chillies crisp up a bit.

Pour over the cauliflower, stir and cook covered on low heat for 3-4 minutes.

Garnish with fresh coconut and serve with rice, chapatis or even as a warm salad.

*  You can also make the same dish with finely chopped cabbage or carrots.