Cut the cauliflower into bite-sized florets and keep boiling for 5 minutes.

Heat oil on medium high heat in a large pan or wok and add the cumin seeds.
When they start to make a noise, add the asafoetida and stir for a few seconds.

Add the chopped onions and saute till they turn clear.
Put in the ginger and garlic pastes and fry till lightly golden.

Add the chilli and turmeric powder and fry for a minute.
Add the cauliflower, salt and tomatoes and mix well.

Cover and cook till the cauliflower is done.

Add the chopped coriander leaves and the garam masala and mix well.
Taste and add salt if needed.

Serve with freshly cooked rice or Chapati

For Daal Tadka

Pressure cook 1 cup of toor dal in 4 cups of water for 5 whistles.

Heat ghee in a non-stick pan and saute onions till they turn golden brown.
add crusshed garlic and ginger. saute for a minute.

Now add chopped tomatoes and cook until tomato release oil.
add red chilli powder and turmeric powder.

Also add coriander powder and fry without burning the spices.
now add in cooked daal in mix well with onion tomato gravy.
add salt to taste.

Adjust the consistency by adding required water.
finally add chopped coriander leaves.

TADKA FOR DAL TADKA RECIPE:
in pan take ghee, mustard seeds, cumin seeds, red chilli powder, curry leaves, hing and dried red chilli. let them splutter.

Pour the tadka on dal and serve with steamed rice.

Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.

When you are ready to cook, drain all the water from the rice and set the rice aside.

Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavour to the rice.

Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for

Approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

Sift the flours in a kneading bowl. Add sugar, salt, baking powder and baking soda. Mix well.

Start mixing together, and add about 1/4 cup of warm milk/water to knead a smooth dough.

Once the dough is ready, cover it with a kitchen towel or plastic wrap and keep it aside for 30 minutes.

When ready to cook divide the dough into 8 equal balls.

Spread seeds and coriander. You can also do this once you roll the dough ball. Repeat the same method with the rest of the dough.

Preheat a skillet or flat pan on medium heat.

Dust with dry flour and roll a dough ball into an oval shape about 1/8 inch thick.

Brush both sides of the naan with ghee/butter and place the naan on the hot pan, and cook for 1 minute, until you see bubbles starting to form.(You can also cover with a lid, to cover the pan.)

Flip and cook for 1 minute on the other side, until you see the upper side is fully cooked, and dark brown starts to appear.

Remove from the pan and brush naan with some more butter, if you want Butter-Naan. (You can also rub bread with halved garlic clove, or with melted butter mixed with minced garlic to make it garlic butter naan.)

Repeat with the rest of the naans.

Once done, place the naans in a towel­ lined dish and serve.

Serve it hot with some curry on the side.