Dry-roast the dal, stirring continuously, till it changes colour from yellow to a pinkish brown
Transfer the roasted dal into a boiling pot immediately
Wash and rinse the dal thoroughly.
Add water to the washed dal.
Boil it on medium heat for about 20 minutes/ till partially cooked(not broken/mashed)
Heat up the kadai once more and add mustard oil.
temper it with the dried red chilli, bay leaf, cardamom, cinnamon, clove, cumin seeds, and 1 green chilli
Add the cauliflower and carrots and sauté for 2-4 minutes on medium heat
Add the tomatoes and peas, one at a time, and fry them for a minute after each addition.
Pour in the roasted, boiled dal with its water
Add the salt, sugar and turmeric, and stir them in.
Allow the dal to bubble for about 6 minutes on low heat. (Don’t increase the heat level or the liquid in the dal may dry up)
Garnish with chopped coriander leaves, a slit green chilli, garam masala powder, and ghee.
Cover the pan with a lid and allow the dal to soak up the flavours from the garnish before serving it with rice
