Name: Three C’s in a Roasted Lentil-Chile Sauce (Gajar, Bund Aur Phool Gobhi Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 1 teaspoon black or yellow mustard seeds; 12 to 15 medium-size to large fresh curry leaves; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 tablespoon rice flour; ½ teaspoon ground turmeric; 1 teaspoon coriander seeds; 1 small cauliflower, cut into 1-inch florets; 1 medium-size carrot, peeled, ends trimmed, cut lengthwise in half, and cut crosswise into ½-inch pieces; 2 cups chopped cabbage (roughly ½-inch pieces); 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 3 to 5 dried red Thai or cayenne chiles, to taste, stems removed; 1 medium-size tomato, cored and coarsely chopped; ½ teaspoon tamarind paste or concentrate; 2 tablespoons canola oil; 1 tablespoon yellow split peas (chana dal), picked over for stones

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Three C’s in a Roasted Lentil-Chile Sauce

Gajar, Bund Aur Phool Gobhi Ki Subzi

Ingredients

Method

Part of