This vegan Gunpowder Gobi recipe has been kindly been provided to us by the team at Dabba Drop, a sustainable plant-based delivery service in London.
The vegan gunpowder gobi recipe is incredibly easy with minimal steps, making it a great option if you want to eat something different without the hassle of lots of prep and cooking.
At just 9% of the fair daily food emissions per serving, this is also a low carbon recipe, meaning it is great for the environment.
All these things made the recipe so good we included it as one of our featured Veganuary 2021 recipes!
- 70g sesame seeds
- 115g white urid dal
- 50g chana dal
- 8g jaggery powder
- 6g dried red chillies (Kashmiri preferably)
- 1g asafoetida (optional)
- 1 tsp salt
- 3 tsp vegetable oil
- 1 tsp ground turmeric
- 1 cauliflower cut into florets and salted for 20 minutes
- Washed and picked coriander
- 3 sprigs curry leaves
- Handful of chopped Spring onions
- Pomegranate (for garnish)
First, make the gunpowder. Toss the urid and chana dal in the oil then toast in a preheated oven (180 degrees) until golden. Toast the sesame seeds separately, no need for oil. Cool, then blend with the jaggery, asafoetida, and salt to make a fine crumb. Add the whole sesame seeds to the mix.
For the cauliflower, toss in a mix of ground turmeric and vegetable oil then roast in the oven, along with the curry leaves until florets begin to turn golden (around 20 -30 minutes).
Remove from the oven and toss the cauliflower in 3 tbsps of gunpowder, salt, and chopped spring onion.
Garnish with washed, picked coriander and pomegranate seeds.
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