• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. Put dhal, garlic, chillies, tomato and chicken stock in a pot. Bring to boil then reduce the heat and simmer until dhal is soft.
  2. Blanch cauliflower in boiling water for 10 minutes until soft.
  3. 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.

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