Recognise these leaves?
The cauliflower leaves are one of the richest sources of calcium in vegetables. And the taste is unmatched.
- Cauliflower leaves – 2 inch bundle (approx)
- Split green moong dal – ¼ cup
- Garlic crushed – 1 tbsp
- Turmeric powder – ½ tsp
- Chili powder – ½ tsp
- Oil – 2 tbsp
- Salt as per taste
Wash and soak the moong dal for approximately half an hour.
Wash and cut the leaves. Discard the hard portions toward the end of the leaves.
Heat oil in a deep dish. Add the crushed garlic.
Sauté for half a minute and add the turmeric.
Add the chopped leaves, soaked dal without the water, salt and chili powder.
Add one fourth cup of water, stir well and cover with lid.
Allow the leaves and dal to cook. Stir occasionally.
When the dal is cooked, you can remove the lid.
Continue cooking till the water has dried up.
Once the water has dried up, it is upto you how long you wish to cook. In my family people like it well ‘bhoona’ vegetables. 🙂
To achieve this I need to continue cooking for another 10 – 15 minutes, stirring at quick intervals to avoid it from sticking to the vessel.
Next time you get a cauliflower ask your vegetable vendor for some extra leaves and try out this simple dish. It is a perfect companion to chapattis.