This recipe offers the chance to enjoy the flavors of Cauliflower Curry and Gram Dhal Curry.
The following ingredients will be needed for preparation: vegetable oil, one quarter teaspoon mustard seeds, one quarter teaspoon cumin seeds, one quarter teaspoon fenugreek seeds, one sprig of curry leaves, two small cinnamon sticks, two cloves, one medium onion, peeled and finely chopped, two to three dried red chili peppers, two to three green chili peppers, one tablespoon minced garlic, half a teaspoon turmeric powder, half a teaspoon hing, one teaspoon garam masala, half a tablespoon coriander powder, half a tablespoon cumin powder, one tablespoon soft Kashmiri chili powder, half a cup of canned tomatoes diluted in liquid, one medium cauliflower (400 g) divided into florets, one can of gram dal with drained liquid, a handful of string beans thinly sliced lengthwise, salt to taste, and a handful of chopped cilantro for garnish.
Heat a little oil in a pot. Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cinnamon sticks, and cloves. When the seeds begin to pop and the curry leaves sizzle, add the chopped onion, dried red, and green chili peppers. Sauté until the onion turns golden.
Add the minced garlic and cook for about thirty seconds until fragrant. Then add the turmeric powder, hing, garam masala, coriander powder, cumin powder, and soft Kashmiri chili powder. Mix well and roast the spices for about 30 seconds.
Add the cauliflower florets and season with salt to taste. Stir well, adding a little hot water if necessary. Cover and cook over low heat for 10 minutes.
Pour in the diluted tomatoes, mix well, and cook for another 3–5 minutes. Add the gram dal and string beans. Add about one cup (250 ml) of hot water, mix well, and bring to a gentle boil. Cook for another 5 minutes for the flavors to meld. Garnish with fresh cilantro.
The dish is recommended to be served with rice, roti, or bread.