Dry roast moong dal in a frying pan until golden brown in colour.

Remove from the heat and let it be cooled. Wash the roasted moong dal under running water for 1-2 times, drain and keep aside.

Add the dal along with two cups of water in the a deep frying pan/kadai with green chilies, peas, and a tsp of salt. Boil until the dal becomes mushy with visible grains. Add some water in between if required. The consistency of this dal should be medium-thick.

Cut cauliflower into small florets. 

In a deep frying pan/kadai pour water, add cauliflower florets and give this a quick boil on high heat. No need to cook the cauliflowers thoroughly, just one quick boil is enough. Remove from the heat, drain and keep aside.

Heat 2 tsp oil in the kadai, add blanched cauliflower florets and fry on medium heat until golden brown in color. Remove and keep aside.

Now in the same kadai add 1 tsp of oil, temper with red chilli and cumin seeds. 

Add boiled dal, turmeric powder, peas, ginger paste, sugar, fried cauliflower florets, and salt, mix well. Cook this dal on medium heat for 5 minutes. Stir in between. Add ghee, mix well and remove from the heat.

Serve hot with steamed rice and you can pair this with any bhaja (deep-fried veggies) or Beguni.