Cauliflower Soup
Alamelu Vairavan

Thin dal-based soup with cauliflower and aromatic seasonings.

Serves 6

• 1/4 cup toor dal or moong dal
• 1/2 teaspoon turmeric powder
• 2 tablespoons canola oil
• 2 to 3 small pieces cinnamon stick
• 1/2 bay leaf
• 4 to 6 curry leaves (optional)
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cumin seeds
• 1/4 cup onion, cut lengthwise
• 1/2 cup chopped tomatoes
• 1/2 green chili pepper, finely chopped (more if desired)
• 1/2 cup tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon cumin powder
• 1 cup cauliflower, in 1-inch florets
• 1/4 cup finely chopped fresh coriander

1. Boil 3 cups of water in a tall saucepan. Add toor dal and 1/4 teaspoon turmeric powder. Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy. Set aside.
2. Place oil in tall saucepan and heat over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, curry leaves, fennel, and cumin seeds. Stir quickly. Cover and heat until seeds are golden brown (about 30 seconds).
3. Add onion, tomato, and green chili. Stir. Add remaining 1/4 teaspoon turmeric powder. Stir well and cook, uncovered, until onions are tender.
4. Add tomato sauce and cook over medium heat for another 2 to 3 minutes. Stir until the ingredients in the saucepan reach a creamy consistency.
5. Add the dal mixture and additional 5 cups of warm water to the saucepan.
6. Add salt, cardamom, and cumin powder to saucepan. Stir well. Cook, uncovered, over medium heat until mixture begins to boil.
7. Add cauliflower and cook, uncovered, until just tender (about 2 minutes). Be careful not to overcook cauliflower.
8. Add coriander and let simmer for a few minutes with cauliflower.
9. Remove from heat. Serve immediately or cover and briefly reheat before serving.