Ingredients
- 1/2 pound of cauliflower
- 1 medium onion (sliced)
- 2-3 tablespoons of oil
- Salt (to taste)
- Black pepper (to taste)
- 2 cloves of garlic (minced)
- 1/4 cup dal nakhud (soaked in advance)
- 2-3 tablespoons of tomato paste
- 1-2 jalapeno peppers
- 1 teaspoon turmeric
- 1 teaspoon ginger (fresh grated or ground)
- 2-3 tablespoon coriander
Directions
- In a medium pot, heat the oil and sauté the onion until golden brown.
- Add the water and bring to a boil
- Separate the cauliflower crowns and wash thoroughly.
- Add the cauliflower crowns to the quarma. Add an additional cup of water as needed.
- Add fresh ginger,turmeric, tomato paste, whole jalapeno peppers, garlic, salt, pepper and coriander.
- Cover the pot and cook on medium heat for 10-15 minutes.
- In a separate pot, cook the dal nakhud with 2 cups of water on medium low heat for 10 minutes.
- Drain the water once the dal nakhud softens and add to the quarma.
- Cook for an additional 5 minutes. Cook until the water has reduced and the oil has surfaced to the top.
- Serve with Chalaw (rice).
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