1 tbsp mustard oil
1 tbsp finely chopped ginger
2 garlic cloves, finely chopped
1 tbsp turmeri
2 tbsp mustard seeds
1 tsp cardamom powder
2 tsp coriander powder
2 cups cauliflower florets
2 cups broccoli florets
1 cup arugula
1/4 cup pumpkin seeds
Warm the oil in a large saucepan and sauté the ginger, garlic, turmeric, mustard seeds, cardamom and coriander, stirring frequently until fragrant (about one minute or two). Add the cauliflower and broccoli and a little water cover, and simmer until vegetables have softened a bit (about 5 minutes). Stir in the arugula and cook until wilted (about one more minute).
Serve over cooked barley; sprinkle with the pumpkin seeds.