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PrintCAULIFLOWER SOUP
Serves :
6
Preparation Time :
Cooking Time :
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.
INGREDIENTS
- 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
Tempering
- 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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