10 December 2012,03:05 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
  • Add the onions, tomatoes and green chili. Stir and sprinkle ¼ teaspoon of turmeric powder.
  • Mix well and cook uncovered, till the onions and tomatoes are tender and well blended.
  • Add the dhal and 1 litre of warm water to the pan.
  • Sprinkle cumin powder into the pan. Adjust seasoning with salt. Mix well. Cook uncovered over medium heat, till the mixture comes to a boil.
  • Add the cauliflower and cook uncovered for a few minutes, till just tender. Make sure not to overcook the cauliflower.
  • Add the coriander leaves and simmer for a few minutes. Remove heat and serve hot.


  • 90 grams cauliflower florets
  • 45 grams toor dhal or moong dhal, washed, drained and cooked with half of turmeric powder to creamy consistency
  • ½ teaspoon turmeric powder
  • 30 grams finely sliced onions  
  • 120 grams finely chopped tomato
  • 1 green chili, halved
  • Salt, to taste
  • ¼ teaspoon powdered green cardamom
  • ½ teaspoon cumin powder
  • 50 grams finely chopped fresh coriander leaves


  • 1 tablespoon Cooking oil
  • 1 tablespoon ghee
  • 4 cinnamon sticks
  • 1 bay leaf
  • Few curry leaves
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon cumin seeds

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