Try this Cauliflower Kootu for a nutritious and tasty dish to go with plain rice. This is a South Indian lentil soup recipe and easy to prepare.
Cauliflower is a rich source of vitamin C and selenium, which act as antioxidants and help strengthen the immune system by fighting against infections such as the common cold, flu, and bronchitis.
Cooking Time: 15-20 minutes
- 1 1/2 cup cauliflower, cut into
- small florets
- 3/4 cup toor dal (split red gram) or moong dal
- 1/4 tsp turmeric powder
- 1/4 tsp mustard seeds
- 4-5 curry leaves
- Asafoetida powder (hing), a pinch
- Salt to taste
- 2 tsp vegetable oil
- 2 tsp chana dal (split bengal gram)
- 2 tsp toor dal (split red gram)
- 4 tsp coriander seeds (dhania)
- 3-4 tbsp grated coconut, fresh or dry
- 4-5 red chillies (adjust to taste)
- Place the dal in the pressure cooker with 2 cups of water and a little turmeric powder. Pressure cook both for about 5-6 whistles, and let cool.
- In a medium saucepan, cook the cauliflower with 1 cup water, salt, and a pinch of turmeric powder for 2-4 minutes or until tender but not overcooked and set aside.
- Heat 1/2 tsp oil in a small pan, add a pinch of asafoetida, and roast the masala ingredients (except for coconut) together until golden brown and they give off a nice aroma, and let cool. If using dried, grated coconut, roast it separately, on low heat, until golden brown. Grind the ingredients together with a little water into a coarse paste.
- Add the ground masala paste along with 1/4 cup water and cook for 2 more minutes.
- Add the dal and salt and mix well and remove from heat.
- Heat 2 tsp oil in a small pan for seasoning. Add a pinch of asafoetida powder (hing) and mustard seeds. As they start to pop, add the curry leaves and fry for a second and pour over the cauliflower kootu.
- Simmer the kootu until it comes to a boil and remove from heat.
- Serve the cauliflower kootu with rice, ghee (clarified butter), and pappadums.