Moong dal with cauliflower

Stir the moong dal in the pressure cooker on medium heat until light golden brown; do not take it to deep brown or it hardens and will not cook. Skip this with red lentils.

Take off heat and rinse quickly, not too much, to keep the nutty flavour.

Return to the pressure cooker with two cups of water, a teaspoon each of turmeric powder, salt and oil.

Pressure cook 10 minutes, switch off and let the pressure release naturally before opening.

Variation, regular pot: cook until the lentils are soft, 25 to 30 minutes.

The lentils should be soft to the point of falling apart and going mushy. Add about half a cup more hot water and bring together with the wooden masher.

Heat 4 tablespoons of oil in a pot on medium until hot but not smoking. Lower to low, add the bay leaf and a teaspoon of cumin seeds, and let the seeds splutter without turning black.

Add the cauliflower with half a teaspoon each of salt and turmeric powder and a quarter teaspoon of hing; stir on medium-high until golden at the edges, covering for a few minutes and stirring between.

Add a splash of water, the grated ginger and Kashmiri red chilli powder, then a third of a cup of hot water. Cover on medium-low until the cauliflower is tender but not falling apart, 6 to 7 minutes.

Add a teaspoon of sugar, two whole green chilies and the dal. Taste and adjust salt.

Add the frozen green peas and cover on medium heat for two minutes.

Uncover, add the tomatoes and finish with chopped coriander leaves. Serve with rice or bread.