PREPARATION

1. In a bowl, add 50 grams whole red lentils, 300 millilitres water and soak for 3 - 4 hours.
2. In a another bowl, add 70 grams soya granules, 500 milliliters hot water and 1/2 teaspoon salt and mix it well.
3. Soak for 20 minutes.
4. In a bowl, add 250 grams yogurt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, and 1/4 teaspoon garam masala and mix it well.
5. Drain the soya granules and keep aside.
6. Heat 35 milliliters ghee in a skillet, add soaked & drained soya granules and roast for 5 - 7 minutes on medium heat.
7. Then, add the soaked whole red lentils, 100 grams cauliflower and mix it well.
8. Now, add the yogurt mixture, 1/2 teaspoon salt and mix it well.
9. Cover it with lid and cook for about 12 - 15 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Remove it from heat and keep aside.
12. In a blender, add 180 grams tomato, 1 green chili and blend it into a smooth puree. Keep aside.
13. Heat 30 milliliters ghee in a skillet, add 2 pods green cardamom, 3 pods cloves and stir for 1 - 2 minutes.
14. Add 1 teaspoon cumin and stir again.
15. Then, add the blended puree and mix it well.
16. Cook for 7 - 8 minutes on medium heat.
17. Add 1/ 2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala and mix well.
18. Now, add 100 milliliters water and mix it well.
19. Bring to a boil.
20. Add the soya granules mixture and mix well.
21. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Add 1 tablespoon coriander and mix it well.
24. Cook for another 3 - 5 minutes on medium heat.
25. Remove from heat.
26. Garnish with coriander.
27. Serve.