Chickpea Cauliflower and Potato Kuruma

1 cup chickpeas

Overnight soak chickpeas in water.

Cook Chickpeas

1/2 tsp salt
5 cups water

Cook chick peas with water and salt, allow to boil, reduce the heat to low and simmer for 1 hour.

Grind

1 tbsp poppy seeds (original 2 tbsp)
1/2 cup hot water

Soak poppy seeds in hot water for 10 minutes.

1/2 cup coconut
1" cinnamon
4 cloves
3 tbsp roasted dalia
1/2 tbsp fennel seeds (original 1 and 1/2 tbsp)

Grind all the above to a smooth paste. I added 3/4 cup of water while grinding.

Kurma

2 tbsp oil
1 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow to splutter.

1 cup onion, chopped

Add onion, sauté till the color of the onion changes, about 5 minutes in medium flame.

1 cup tomatoes, chopped
asafoetida
1/2 tsp turmeric powder
1 tsp chili powder
2 tsp coriander powder
1/4 tsp garam masala powder

2 tsp salt

Add tomatoes and all the spices, sauté until tomatoes softens, about 5 minutes in medium flame.

4 cups cauliflower, chopped
1 cup potato, chopped

Add cauliflower and potato and sauté for 5 more minutes

3 cups water

Add water, allow to cook for 10 minutes.

Add cooked chickpeas, ground mixture and allow it to cook for 10 minutes.

cilantro, chopped to garnish

Garnish with cilantro.

Taste Note: Tastes AWESOME

Source: marudhuskitchen