Name: Chile-Spiked Split Green Lentils with Cauliflower (Phool Gobhi Kootu)
Yield: Makes a generous 6 cups
Cuisine: India
Ingredients: 1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones; 2 tablespoons unrefined sesame oil or canola oil; 1 pound cauliflower, cut into 1-inch florets; 2 tablespoons skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 4 to 6 dried red Thai or cayenne chiles, to taste, stems removed; ½ teaspoon fenugreek seeds; 15 medium-size to large fresh curry leaves; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 teaspoon black or yellow mustard seeds; 1½ teaspoons coarse kosher or sea salt

Preparation info

Makes a generous
6 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Lentil stews that contain seasonal vegetables are called kootus. They are a staple in mil lions of south Indian homes, often served as the substantial protein-based dish, especially among vegetarians. I like to serve Rice with Yogurt and Mustard Seeds with this curry—the fiery chiles curtail their heat in the presence of the yogurt.