Chickpea, Potato, Cauliflower Palya Recipe

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Mysore Style CookingChanna masala powder should be available in most Indian grocery stores .

  • Yield: 2 Servings


  • 8 oz (220 g) green gram dhal (whole chickpeas)
  • 8 fl oz (250 ml) water
  • salt
  • 5 oz (155 g) potatoes
  • 5 oz (155 g) cauliflower
  • ¼ tsp red chilli powder
  • ¼ tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tsp channa masala powder
  • 1 large red capsicum, chopped
  • 1 Tbs fresh coriander leaves, finely chopped
  • salt to taste
Ingredients for ground paste
  • ¾ cup coconut, grated
  • 4 tomatoes, chopped
  • 2 Tbs oil
  • 1 tsp black mustard seeds
  • 1 pinch asafetida
  • 1 tsp cumin seeds
How to Make It
  1. Soak the chickpeas over night. Discard the soaking water, and then cook the chickpeas with the fresh water and salt, covered, for 1 hour in a heavy-bottomed pot or 12 minutes in a pressure cooker. Do not drain the liquid, set aside.
  2. Wash the potatoes and cauliflower and chop into 1 cm (½ in) pieces. Set aside.
  3. Grind the coconut and tomatoes to a fine paste with a little water. Set aside.
  4. Prepare the tempering by heating the oil over low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the asafetida and cumin seeds.
  5. Add the chickpeas with their water, the ground paste and salt to taste. Fry for a few seconds, then add the potatoes, mix well and cook for 5 minutes. Add the cauliflower and cook for another 5 minutes. Add the red chilli powder, coriander powder, turmeric powder and channa masala powder, stir well, then add the capsicum and coriander. Mix well and cook for another 5 minutes.

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