2 c. cauliflower or cabbage 2 red peppers (shredded) 1/2 tsp. mustard seeds 1/2 tsp. salt 1/2 tsp. urad dhal 1 c. toor dhal 4 Tbsp. oil 1/8 tsp. asafoetida (powder)
Cook shredded cabbage or cauliflower with 1/2 cup of water and 1/2 teaspoon of salt in a saucepan over medium heat. Soak toor dhal in water for 1 hour and grind it in the blender with asafoetida, red peppers, 1 teaspoon of salt and 1 tablespoon of water into a coarse paste. In a skillet, saute mustard seeds and urad dhal in 4 tablespoons of oil. When mustard seeds sputter, odd the toor dhal paste. Keep stirring for 10 minutes. Then add the cooked cabbage or cauliflower into the skillet. Mix well for 5 minutes and then remove from the heat. This side dish goes well with rice and vathal kulambu. 7 servings.