Wash and soak moong dal for 30 minutes in warm water. Chop the florets of cauliflower. De-skin potato and chop length wise.
Make the paste of dry masala by adding required amount of water. Mix all the ingredients of wet masala.
Pressure cook cauliflower florets and soaked moong dal for 1/2 and 1 whistle respectively, to get proper boil for dal masala curry.(with turmeric powder and salt)
Heat oil in a wok. Add ponch phutan, asafoetida and bay leaves. Saute in low-medium heat and allow to slluttee, ponch phutan. Add chopped onion and fry till golden brown.
Then mix wet paste mixture and chopped tomatoes and saute in medium flame, till oil separate from masala.
Now add the dry masala paste and 2 tbsp of water and saute till masala dried with a beautiful aroma.
Mix the cooked masala with cooked dal with cauliflower and garam masala. Mix up, cover and cook till boiling by mixing the dal in between.
The cauliflower dal masala is ready to serve with steamed rice, roti, poori or paratha.
Thanks
