Cauliflower Almond Curry

Ingredients

Cauliflower/Gobi Florets – 1 Cup
Chopped Garlic – 3 pods
Sliced Onion – 1 (Big)
Sliced Tomato – 1 (big)
Salt to taste
Turmeric Powder – ¼ tablespoon
Chilli Powder – ½ tablespoon
Coriander Powder – 1 tablespoon
Soaked Toor Dhal – 1/4 Cup
Cumin Seeds – ¼ tablespoon
Curry Leaves – few
Salt to taste
For Coconut Paste
Grated Coconut – ¼ cup
Almond – 8 to 10
Curry Leaves – 1 Sprig
To Temper
Oil -2 tsp
Cumin Seeds – ¼ tablespoon
Curry Leaves – few
Dry Red Chilli – 1
Chopped Green Chilli – 1
Method
In a pressure cooker add toor dhal with cumin seeds, garlic pods, enough water and required salt and cook for 3 whistles comes out. Once it done, switch off the flame and let it cool down.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.Add the sliced onions and saute it well. Then add sliced tomato pieces and saute until it becomes mushy.

Add Gobi florets with little salt, chilli powder, coriander powder, close the lid and cook for 2 to 3 minutes. Now add the cooked dhal and mixed well. Let it cook for 5 min.

Add the coconut paste and mix well. Let it cook for another 2 minutes. Switch off the flame. Serve with hot steamed rice or chapatti.