Ingredients :
2 c. cauliflower or cabbage (shredded)
2 red peppers
1/2 tsp. mustard seeds
1/2 tsp. salt
1/2 tsp. urad dhal
1 c. toor dhal
4 Tbsp. oil
1/8 tsp. asafoetida (powder)
Method :
- Cook shredded cabbage or cauliflower with 1/2 cup of water and 1/2 teaspoon of salt in a saucepan over medium heat.
- Soak toor dhal in water for 1 hour and grind it in the blender with asafoetida, red peppers, 1 teaspoon of salt and 1 tablespoon of water into a coarse paste.
- In a skillet, saute mustard seeds and urad dhal in 4 tablespoons of oil.
- When mustard seeds sputter, odd the toor dhal paste.
- Keep stirring for 10 minutes.
- Then add the cooked cabbage or cauliflower into the skillet.
- Mix well for 5 minutes and then remove from the heat.
- This side dish goes well with rice and vathal kulambu.