Let me start by explaining a little bit about Five Spices. It’s a mix of five whole spices in equal parts: Fenugreek, Nigella Seed, Cumin Seed, Radhuni and Fennel Seed. This spice mix is commonly used in eastern part of India and is called Panch Phoron. Literal translation: Panch is Five and Phoron is tempering. I really like how the kitchen smells when these spice mix sizzles in hot oil. I am not sure if you guys have heard of Chinese Five Spices.They also use five whole spices, which they grind to fine powder and the spices they use are: Star Anise, Fennel Seeds, Cloves, Chinese Cassia Bark and Sichuan Black Peppercorns.
The Cauliflower/Gobi with five spices is one of my Mom’s recipe. However, the daal/lentil recipe is something that I discovered recently. I always used to put cilantro in my daal/lentils, but off-late, I started using curry leaves and they tasted so yummy and tangy and the smell .. mmm .. mmm .. mmm ! 🙂
I have a shout out for you guys before I move on to my recipe. I was recently contacted by mycitycuisine.org about their Wiki Project. They’re looking for contributors, so where ever you are around the world, you can log in and post your local dishes. I had a look at their site and I must say that the concept is really amazing. MyCityCuisine is an open project and so, they encourage everyone to contribute to it.
- 1 cauliflower
- 1 tbs panch phoron
- 1 tsp turmeric powder
- In a deep pan, boil some water, add salt and boil the florets. You should boil them for just 4 minutes as you don't want them to get soggy.
- Take them out and dip them in ice cold water to stop the cooking. Drain them and keep them paper towel to drain the excess water.
- In a wok or a deep pan, heat some oil and panch phoron.
- Once they start to splatter, add turmeric powder and then, add the cauliflowers.
- Cook in low heat for about 3 to 4 minutes.
- Serve them with some daal and roti/rice.
Serve it hot with roti or rice.
Sharing the dish with Lets Do Brunch