Nature's Forgotten

Name: How to cook Nature's Forgotten - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Nature's Forgotten

Thousands of years back essentially everyone was a locavore. All food was made out of plants that grew in the local fields or roots and berries gathered from nearby forests and often dried to store for later use.

Ingredient

Food ration :

4 servings

Cooking time :

1 1/2 - 2 hours

3/4 cup

yellow split peas

tsps mustard oil

1-2

fresh green chilies, chopped

garlic cloves, minced

curry leaves

3/4 tsp

mustard seeds

5 cm

(2.5”) fresh turmeric, peeled and grated

5 pieces

dried rind of kokum (mangosteen)

1/4 tsp

salt

1/4

cauliflower split into florets

1/2 tsp

ground cumin

1/2 tsp

ground coriander

1/2 tsp

paprika

1 tsp

chilli oil

tsps lemon juice

Cooking instructions

* Step 1

Rinse the yellow split peas in several changes of water until the water runs clear. Leaving the peas to soak will lessen the cooking time.

* Step 2

Fry the chilli, garlic, curry leaves and mustard seeds for one minute in the oil until they are slightly coloured and the mustard seeds pop.

* Step 3

Add the spices to a large pot along with the drained peas, turmeric, kokum, salt and 6 cups of water. Bring to the boil, then let simmer for 1 – 1 ½ hours until the peas are mashable, adding water as required. Turn off the heat, remove the kokum, adjust the seasoning with salt and blitz in a food processor.

* Step 4

To bake the cauliflower, preheat the oven to 200 degrees C (425 degrees F). Mix together the cumin, coriander, paprika, chilli oil, lemon juice and salt in a large bowl. Place the florets in a bowl, coat thoroughly in the marinade and place on a baking tray.

* Step 5

Roast the florets in the oven for 20 minutes (or until cooked all the way through and lightly charred), turning once during cooking. Serve a ladle of the peas and top with a few florets.

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