Cauliflower Ven Pongal with Tomato Chutney

Ingredients

Pongal

• ½ cup yellow moong dal (split mung beans; see Note)
• 1 cup water
• 1 teaspoon ghee or unsalted butter
• 16 ounces riced cauliflower

Tomato Chutney

• 1 tablespoon avocado oil or other neutral oil
• ½ teaspoon black mustard seeds
• 1 ½ cups diced tomatoes (2–3 medium)
• 1 teaspoon tamarind concentrate (see Note)
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon asafetida (see Note)

Tadka

• 2 tablespoons ghee or unsalted butter
• 1 teaspoon cumin seeds
• 2 tablespoons raw cashews, chopped
• 10 – 15 fresh curry leaves, chopped (see Note)
• 2 teaspoons grated fresh ginger
• ¾ teaspoon salt
• ¾ teaspoon cracked black pepper

Directions

1. To prepare pongal: Place moong dal in a medium saucepan and cover with water by 2 inches. Soak for 30 minutes; drain and rinse.
2. Bring 1 cup water to a boil in the saucepan. Add the dal and reduce heat to a simmer. Cook until the dal is tender, about 20 minutes, adding more water if the pot gets dry. (Alternatively, cook the dal in a pressure cooker for 15 minutes on high pressure. Release the pressure naturally.) Drain any excess water.
3. Meanwhile, heat a medium skillet over medium heat. When hot, add 1 teaspoon ghee (or butter) and riced cauliflower. Cook, stirring occasionally, until the cauliflower is dry, 10 to 15 minutes. Transfer to a plate
4. To prepare chutney: Heat a small saucepan over medium-high heat. Add oil and mustard seeds. When the mustard seeds start to pop, add tomatoes, tamarind concentrate, ½ teaspoon salt, cayenne and asafetida; mix well. Reduce heat to low; cook, covered and stirring often, until the mixture is very thick, 20 to 30 minutes.
5. To prepare tadka: Heat the skillet over medium heat. Add ghee (or butter) and cumin seeds. Cook, stirring, until the cumin seeds turn dark brown, about 30 seconds. Add cashews. When the cashews turn golden brown, about 30 seconds, add curry leaves, ginger, salt and pepper; cook, stirring, until fragrant, 1 to 2 minutes. Add the dal and cauliflower and mix well. Serve with the chutney.

Notes

Moong dal are split yellow mung beans. Look for them in well-stocked grocery stores, Indian markets or online.

Sweet-and-sour tamarind concentrate is made from the seed pods of tamarind trees, which are native to Africa. Look for them with other Asian or Middle Eastern ingredients in well-stocked supermarkets.

Used in Indian and Middle Eastern cooking, asafetida (as-uh-fet-i-duh) is known for its distinct, slightly sulfurous aroma that works synergistically with other spices to enhance them—similar to the way anchovies can amp up a dish’s flavor without you knowing they’re there. You can find the spice at Indian markets or online.

Curry leaves are native to South Asia. They have a faint citrusy flavor. Find fresh curry leaves in the produce section (and sometimes in the freezer) at Asian markets and some natural-foods stores. Freeze extra leaves airtight for up to 2 months.