Wash and soak tur dal or moong dal, with 3 cups of water, turmeric powder and oil in the pressure cooker for 30 minutes and cook for 25 minutes, until done and soft (reduce the heat to low after 3 rd whistle and cook for 20 minutes).
Allow the cooker to cool naturally.
For the curry:
Dilute red chilli powder, garam masala powder, turmeric powder and coriander powder in 2 tbsps water and keep aside (spice mix).
Wash and clean cauliflower florets.
Dip cauliflower florets in 2 cups hot water, for 5 minutes. Drain out water.
In a wide pan / kadai, heat oil.
Add finely sliced onion and fry till crisp and golden colour on a medium heat.
Add spice mix and stir well on a low heat, until the water dries up and raw smell goes.
Add cauliflower florets and saute well.
Add boiled dal and salt to taste.
Mix all the ingredients well. Cover with a tight lid and cook on a low to medium heat, for 10 - 12 minutes or until dal curry thickens and cauliflower florets softens.
Finally add fresh cream (optional - fresh cream will make a creamy gravy).
Sprinkle chopped coriander / mint leaves and serve with rotis / rice.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.