Pumpkin, sweet potato and cauliflower with chana dal, fenugreek and coconut

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Rich, coconut-based sauces are commonplace in southern Indian cooking, which also places heavy emphasis on dal and vegetable-cooking in strict Hindu tradition.


  • 100 g chana dal
  • 2 large dried chillies
  • 1 teaspoon cor


  1. Wash dal, then soak in cold water for 30 minutes. Strain.
  2. Dry-roast dried chillies and coriander seeds, separately, over gentle heat until fragrant. Cool, then grind to a powder.
  3. Cut pumpkin and sweet potato into 2 cm cubes.
  4. Cut cauliflower into small pieces.
  5. Heat oil in a wide, heavy-based saucepan and fry fenugreek and mustard se