Dal-Cauliflower Chutney

I know that the name sounds a little weird. I too felt the same when I first came across this recipe in a book. But the picture tempted me to try out the recipe and believe me, it was very tasty. Moong dal (Yellow mung beans) has a odd smell when cooked, and also the smell of cauliflower after it is cooked is not so inviting. Thinking about combining these two?? I thought it would either get into the fridge for decades and then land into the trash can or may be directly.
But then I took a chance, it came out so well that I wanted to share it with you guys.


Ingredients

2cups cauliflower (washed and cut into florets)
1cup moong dal
1tsp turmeric
1 tomato (optional)
chopped cilantro

For tempering

1/4 tsp mustard
1/2 tsp cumin
4 green chillies
Asafoetida
curry leaves

Preparation

combine Dal-cauliflower, turmeric and pressure cook it for two whistles. Add very less water to cook it. Water should be just sufficient to cook the dal well. Cauliflower gets cooked very fast.
Using a steel ladle slightly mix and mash the cauliflower and dal so as to get a thick puree like consistency.
In a frying pan add 2-3 tsp oil and temper with mustard, cumin, curry leaves, asafoetida, green chillies slit length wise and finely chopped tomatoes. When the tomatoes get cooked, add the dal-cauliflower mix and fold in well. Don't forget to add salt and cilantro. Enjoy it with Dosa, Idlies or rotis.