Chickpeas, Cauliflower & Potatoes with Red Coconut Curry

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Mysore Style Cooking

  • Yield: 4 Servings


  • 8 oz (250 g) bengal gram dhal (whole)
  • 17 fl oz (500 ml) water
  • salt to taste
  • 1 Tbs oil
  • 8 oz (250 g) potatoes, chopped
  • 8 oz (250 g) cauliflower, chopped
  • 1 large tomato, chopped
  • 1 small green capsicum, chopped
Ingredients for ground paste
  • 2 red chillies
  • 2 cups coconut, grated
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 em (½ in) piece ginger root, grated
  • 1 cinnamon stick, broken into 1 em (½ in) pieces
  • 2 cloves
  • water
How to Make It
  1. Soak the bengal gram dhal in water overnight. Discard the soaking water, and then cook the dhal with the water and salt, covered, for 1 hour in a heavy-bottomed pot or 12 minutes in a pressure cooker.
  2. Grind the seven ingredients listed with some water to a fine paste. Set aside.
  3. Heat the oil in a heavy-bottomed pot. Add the bengal gram dhal and fry over a medium heat for a few seconds, then add the potatoes and cauliflower and fry for a few more seconds.
  4. Add the ground paste and fry for several more seconds, and then add water and salt to taste. Mix well, then cover with the lid and cook for 10 minutes.
  5. Add tomatoes and capsicum and fry until all the vegetables are cooked and the gravy has thickened.
  6. When it is ready, transfer to a serving bowl. Serve hot with chapattis or with rice.

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