1cupsplit red lentils/masoor dal; soaked overnightor atleast 2-3 hours
½head medium sized cauliflower; break into florets
½tbsppanch phoron powder
1small onion; chopped
3medium garlic cloves; chopped
1large tomato; chopped
3green chilliesmedium heat
½cupfresh coriander leaves; chopped
Cook the lentils with 3 cups water, salt and half of the turmeric powder till well done; mash and keep aside. (You may also use a pressure cooker to cook the lentils).
Heat the mustard oil in a large deep bottom pan and add the garlic and onion; sauté till the onions are light brown.
Then add the green chillies and tomatoes; cook down till the tomatoes turn mushy.
Add the remaining turmeric powder and panch phoron; mix and cook on low heat for 30 seconds.
Then add the cauliflower florets along with the cooked lentils; mix and season with salt if necessary. Add more water if the curry looks too thick and cook on medium heat till the cauliflower is tender and cooked well.
Garnish with coriander leaves.
This cauliflower lentil curry can have a thick consistency if you want to pair it with flatbreads or have a thinner curry consistency to be paired with steamed rice. Just adjust the amount of water accordingly.