Recipe Ingredient
- 120g Mysore dhal
- 1 tomato, coarsely chopped
- 3 cloves garlic, sliced
- 2 green chillies
- 1 red chilli
- 100g cauliflower, cut into small florets
- 1.5 litres fresh chicken stock
- 2 tbsp oil
- Spices (A)
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp fennel powder
- 2 shallots, finely pounded
- 1 stalk curry leaves
- Seasoning
- Salt and sugar to taste
Instructions
- Put dhal, garlic, chillies, tomato and chicken stock in a pot. Bring to boil then reduce the heat and simmer until dhal is soft.
- Blanch cauliflower in boiling water for 10 minutes until soft.
- Heat 2 tablespoons oil in a saucepan, fry spices (A) for 20-30 seconds. Add in cauliflower. Pour the dhal mixture into the spice mixture and continue to cook for 15 minutes or until the dhal and cauliflower is soft. Season to taste.
