CURRIED CAULIFLOWER SOUP WITH TARKA SEASONING ENJOY DAN:

CURRIED CAULIFLOWER SOUP WITH TARKA SEASONING by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-cup mung (dal) beans

2 tablespoons-cup coconut oil, divided

1 medium head of cauliflower, cut into small florets

2 teaspoon EACH cumin seeds and fenugreek seeds

2 tablespoon yellow curry paste

1 thumb-size fresh ginger, finely chopped

4 garlic cloves, minced

1 teaspoon EACH ground cumin, ground turmeric, and tandoori masala

1 (19 Oz) can Mae Ploy coconut milk

1 (15.5 Oz) can diced tomatoes

1 tablespoon lime juice

1/4-fresh chives, to serve

TARKA:

2 tablespoons olive oil

1 onion, finely chopped

1-teaspoon EACH mustard seeds, cumin seeds, fennel seeds and kalonji seeds

5 garlic cloves, minced

1/4-teaspoons cayenne pepper

DIRECTIONS:

1.   Soak mung beans in water for 30 minutes.

2.   Then add to boiling water, cover and simmer for 30 minutes, drain set aside.

3.   Heat 2 tablespoons oil in a skillet over medium-high-heat when sizzling

4.   Add cauliflower, yellow curry paste half the cumin seeds, stirring occasionally for 3-minutes

5.   Remove cauliflower with a slotted spoon and set aside.

6.   Add remaining oil, cumin seeds, and fenugreek seeds to the hot skillet.

7.   As soon as the seeds start to pop, add the onion.

8.   Reduce heat to medium-low and cook for about 10 minutes.

9.   Add ginger, and next 6 ingredients plus the cauliflower, and then simmer stirring occasionally for 10-12 minutes.

10.                Stir in mung beans, lime juice, season with salt and pepper.

11.                Simmer for another 4 minutes.

12.                For the TARKA heat a skillet over medium-high heat, add spices and sizzle for a few seconds.

13.                Drizzle over the curry; cover and leave  for 5 minutes for the flavors to infuse before serving

14.                Garnish with fresh chives.

FOODEST DAN:                                                                BON-APPETITE!!