Preparation Steps
1
- In a large pot heat oil over medium heat.
2
Add onions and saut until translucent.
3
Add minced garlic and continue to saut for another minute.
4
- Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.
5
- Pour crushed tomatoes and tomato paste into the pot and stir to combine.
6
Add about two cups of water and bring curry to a boil.
7
- Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
8
- Mix in plain yogurt and serve immediately.