Cauliflower and split pea dumpling cake in tangy tomato sauce (Handavo) from Classic Indian Vegetarian and Grain Cooking by Julie Sahni

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • lesliec on January 28, 2025

    I love many recipes in this book. While this one was unique, it was not my favorite. In my opinion, it was a bit bland, especially for the effort. Note, I used brown mustard seeds instead of black and reconstituted coconut flakes instead of desiccated coconut.

  • Poppyseedbagel on August 28, 2022

    This was good though takes a lot more cooking than the recipe says. I also took it out of the tin then reheated it, sort of accidentally, on a far higher temperature which gave it a crispy outside, and helped it stay up better. It is a gala dish for a vegetarian which is often hard to find. My cauliflower was tiny, so I had to pad it out with carrot. I might use large desiccated coconut rather than flakes as some of the frozen flakes I got were a bit hard to chew.

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