Cauliflower Chana Dal Curry| Cauliflower Senagapappu
Prep Time1 Mins
Cook Time25 Mins
gms Cauliflower Pieces
Turmeric(haldi) (a little)
Cup Bengal Gram (Chana Dal/ Senagapappu)
For the Gravy:
tbsp Cumin (Zeera)
tbsp Coriander (Dhanya seeds)
Cup Fresh Coconut Pieces
Tomato (Diced) (Large sized)
tbsp Red Chilli Powder
tbsp Turmeric (Haldi)
For the Curry
Sprigs Curry Leaves
Kothimir (Coriander Leaves) (a little)
Soak Chana Dal in hot water to get good results quickly
Heat oil and fry Cauliflower pieces with Turmeric for 2-3 minutes. Take the pieces out.
. Add a little more oil and put in Zeera, Dhaniya seeds, Green chillies and sliced onions.
Fry till the onion turns soft
Add fresh coconut pieces in the softened onion and fry for one minute. Then, add diced
tomatoes, salt, Chilli Powder, Turmeric and let it cook until the tomatoes start shedding
their skin. Grind this mixture using some water to make a fine paste.
Heat a little oil and add Zeera and Curry Leaves. Now add the ground coconut-onion
paste and the soaked Dal along with 1.5 cups water and let it cook till the Chana Dal is
Now add the fried Cauliflower pieces to the soft Dal mixture. Cook till the Caulflower is
cooked soft, Sprinkle a few Coriander leaves and take down from the fire.