I’m always on the lookout for new blogs, new recipes, new people to connect with and share ideas, recipes, fun. Recently, I was cruising the InterWeb looking for red lentil dal recipes. Yes, some people troll for porn, I troll for dal. On the whole, porn is easier to find. (side note: I wonder how many hits I’ll get on this post because it has the word “porn” in it?)
Anyway. As luck or fate would have it I found The Picky Eater, and what fun she is! Plus, she had just the recipe I was looking for, and I also found a great recipe for the head of cauliflower that was languishing in my fridge hoping something more creative than steaming would happen to it. I finally made it yesterday, and it and the dal are definitely on my keeper list. A while back, when I was searching through Ayurvedic cookbooks to help G with her acid, I stocked up on a number of Indian spices from my favorite spice place, so I had everything I needed, except for the serrano chile. I hope you’ll try this dish and be adventurous to make your own modifications. Anjali’s recipe and my (tweaks) are below:
Indian Cauliflower Sabji with Peas and Carrots
2 tsp canola oil (I used coconut and a bit more than 2 tsp)1 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp hing (aka Asafoetida, and found at the Spice Sage)
1/2 tsp tumeric (Okay, I’ll say it–I don’t like tumeric. I know there’s no substitute in Indian cooking, but I have to cut WAY down on the amount, so I used less than 1/4 tsp. To make up for it, I added about the same amount of hot curry powder that I had on hand.)
1/2 green chile like a serrano, kept whole, not diced (I didn’t have that, so I added just a pinch of cayenne pepper)
1 small potato, diced
1 cauliflower head, cut into florets (I only used half, given just 2 of us)
1/2 cup frozen peas or 1/4 cup frozen peas + 1/4 cup frozen carrots. (Again, I don’t like frozen carrots–something about the texture, so I used the 1/2 cup of peas and added 2 diced carrots. I also added 2 good handfuls of fresh spinach.)
3/4 tsp salt
1/4 tsp ground cumin (I used coriander just for variety)
Cilantro, chopped (which I forgot)
Chop the veggies into bite-sized pieces. The more consistent the size, the better they will all cook together.
Heat the oil and add the mustard and cumin seeds until they pop. Note: One of the ways Indian cooking is a little different is that spices are often “bloomed” in hot oil before the food ingredients are put in, rather than seasoning the food after it’s cooking, as we often do. Make sure your pot has a cover–those seeds are like popcorn when they get going. Then, add the hing, tumeric, green chile and potato. Stir to combine, then add the cauliflower, carrots, and peas, and stir again to mix. Everything will be a wonderful golden color and your kitchen will smell heavenly. Also, I added a little water b/c I was using a stainless steel pan and didn’t want too much sticking. You can add small amounts of water along to keep things moist.
Right before serving, chop and add the cilantro, or serve on the side for those who don’t like it. I can’t believe I forget it, since I have a huge pot of it going to seed right outside the back door. Next time…
This is a really yummy dish, very hearty and satisfying. I served it with a mess of mustard greens I picked from the garden yesterday morning, along with scallions from the yard (and some bacon, I confess):
All in all, it was a lovely meal, and I didn’t feel the least bit “picky” as I devoured it. Please check out Anjali’s site for ongoing wonderful things for your veggies.