Addition of chana daal or moong daal to the vegetables is a common Maharashtrian culinary practice. It adds the necessary protein boost. Mom adds chana daal to cabbage, snake gourds, dhemse/tinda and cauliflower. This bhaaji is simple but tastes really good when served hot off the pan.
Flower chi bhaaji (chana daal ghalun)
Cauliflower-Chana Daal Bhaaji
1 small head of cauliflower, florets removed and soaked in water with 1 tsp salt
1/4 cup chana daal, soaked in sufficient water for 2-3 hours
salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2-3 green chilies, slit
1 tbsp fresh coconut
1 tbsp cilantro/coriander leaves, chopped
1. Heat oil in a saucepan. Add tempering ingredients.
2. As they sizzle, add drained chana daal. Saute for 2 minutes. Add 2 tbsp water. Cover with a lid. Place water on the lid. Let it cook for 5 minutes till daal is halfway cooked.
3. Now add drained cauliflower florets. Mix well. Place lid with water back on top.
4. Let it cook till florets are cooked. They should not be too mushy. They should be able to retain their shape.
5. Add salt to taste.
6. Garnish with coconut and cilantro.
1. Cauliflower florets are kept in salted water to get rid of any worm that may be in the cauliflower head. Though I have never seen any worm in a long time inside any iflower here, I follow this practice anyway.