Ingredients:

2 tbsp. whole moong
2 tbsp. gram (chana dal)
1 tbsp. whole masoor
175 grams cauliflower
6-7 small whole onions
2 sliced onions
2 large chopped tomatoes
3 tsp. oil
Salt according to taste

For decoration:

1 sliced tomato
1 tbsp. chopped coriander

To be grounded into a paste:
8 garlic cloves
8 red chilies
2 tsp. coriander seeds
2 tsp. cumin seeds
1/2 tsp. Ginger

Method:

Soak the moong (yellow dal), gram and masoor (split red lentils) dal in water for at least 6 hours.
Drain and allow to sprout for 12 hours.
Add 2 cups of water and cook in a pressure cooker.
Cut the cauliflower into big pieces and boil with the whole onions.
Heat the oil and fry the sliced onions for 3 minutes. Add the grounded paste and fry again for 5 minutes.
Add the soaked pulses and cook for a few minutes.
Add the cauliflower, whole onions, tomatoes and salt and cook for at least 10 minutes.
Serve hot decorated with tomato slices and chopped coriander.

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