Cauliflower Gashi

Cauliflower Gashi

Please click here for other details of gashi and recipe of Massolu.

For dal:

Ingredients

¼ cup / 50 ml tur dal (or 1/2 cup leftover cooked dal)

1 ½ cup water (250 ml)

½ teaspoon oil

½ teaspoon salt

(Adding dal will make the gashi thick and creamy texture)

Wash and clean dal and soak in 1 ½ cup water for half an hour.

Boil tur dal   in 1 ½ cup water (in which dal is soaked) with oil and turmeric powder in pressure cooker for 15 minutes or till done ( reduce the heat after 2nd whistle and cook for 5 minutes ). Allow the cooker to naturally.

Other ingredients

18 - 20 cauliflower florets

1 kudampuli (darmbyasole)

1/2 - 3/4 teaspoon  salt (or to taste)

Extra 1/4 cup hot water (optional)

3 – 4 teaspoon massolu (dilute massolu with ¼ cup / 50 ml /  3 – 4 tablespoon water. Then it will blend good with dal and also smooth in consistency)

For Gashi: 

Wash  and clean 200 g (18 - 20 florets) cauliflower florets. Boil cauliflower florets along with boiled dal, salt to taste  and darmbesole (kudampuli) for 8 - 10 minutes on a medium to low heat until half done. At this stage, add 3 - 4 teaspoon  diluted massolu and cook  for another 5 – 7 minutesuntil done / gravy slightly thickens / fragrant.  Gashi  shoud  be  medium thick in consistency. Please do not make too thin  like thaka kadi (moru curry / pulissery).Do not over cook cauliflower florets. Serve with rice / idli / dosa / hittu ...