Pan-stewed cauliflower and spinach
2 tbsp unrefined sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal (split black lentils)
8 oz cauliflower, in 2 inch florets
1 lb spinach leaves, rinsed
1 large tomato, in 1 inch cubes
cilantro
1 tsp sambhar masala
1 tsp salt
10-12 medium to large curry leaves
Heat mustard seeds in oil, cover until they stop popping, about 30 seconds. Add lentils and cook until golden brown, 15-20 seconds.
Add cauliflower, stir-fry about 2 minutes. Add 1 cup water, simmer 3-5 minutes.
Add spinach, cover, cook until the leaves wilt, about 5 minutes. Then add everything else, cook uncovered until it's tender, 3-5 minutes.
Source: 660 Curries by Raghavan Iyer
2 tbsp unrefined sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal (split black lentils)
8 oz cauliflower, in 2 inch florets
1 lb spinach leaves, rinsed
1 large tomato, in 1 inch cubes
cilantro
1 tsp sambhar masala
1 tsp salt
10-12 medium to large curry leaves
Heat mustard seeds in oil, cover until they stop popping, about 30 seconds. Add lentils and cook until golden brown, 15-20 seconds.
Add cauliflower, stir-fry about 2 minutes. Add 1 cup water, simmer 3-5 minutes.
Add spinach, cover, cook until the leaves wilt, about 5 minutes. Then add everything else, cook uncovered until it's tender, 3-5 minutes.
Source: 660 Curries by Raghavan Iyer
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