Today, I want to write about something comforting, familiar, something that smells like my mom’s kitchen. This one is called the Dalna. These are no onion no garlic recipes, always curries, always eaten with rice and always made on days when the Bongs decide to stay away from meat, mostly a Saturday or sometimes a Thursday. We eat it on nights when a dal sounds heavy or tedious.
Cooking Time: 10 minutes
Recipe Source: Passed down generations
Serves: 2-3 people
1 big tomato, skinned, chopped
– Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for 3-4 minutes.
– Add cumin powder, salt and mix well. Add a dash of water, cover and cook for 2-3 minutes, high flame.
– Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make a not too thin but not too thick gravy. Cover and cook, high flame, for 5 minutes.
– Check that the cauliflower and potatoes are cooked through. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.