Ingredients:

• 3/4 cup – pink lentils (masoor dal), cooked until tender in about 3 cups of water and with a pinch of salt added.
• 5 Cardamom pods, bruised.
• 1 medium red onion, thinly sliced.
• 6 Cloves of garlic, thinly sliced.
• 1 tsp ginger, grated.
• 1 tsp – Red Chilli powder.
• 1/2 tsp – turmeric.
• 3 cups – Cauliflower florets.
• 2 cups – mushrooms, quartered.
• 1 cup – Watercress leaves, chopped.
• 1 medium tomato, diced.
• 1 tbsp – canola oil.

Method:

1. Heat the oil in a saucepan.
2. Add the cardamom pods and saute for about a minute.
3. Add the onions and cook on a medium flame until they brown at the edges.
4. Add the garlic and ginger and stir for a minute.
5. Add the cauliflower, mushrooms, turmeric, chilli powder and salt to taste.
6. Stir, then cover and cook for about 10 minutes until the vegetables are almost tender.
7. Add the lentils and some water, if the mixture is too thick.
8. Cook for about 10 minutes until the flavours assimilate.
9. Add the watercress and tomato and stir it in.
10. Turn off the heat after about two minutes of adding the watercress. Check seasoning and add more salt if needed.
11. Spritz some lemon juice and serve hot with rice.