Dry roast the moong dal till it turns a gorgeous golden brown. Wash and drain the dal.

Boil the moong dal in water and a little salt, cook till al dante. (Getting the texture of the moong dal is of utmost importance in this recipe.) Drain from the water, keep aside.

Smear the cauliflower florets with a pinch of turmeric and salt.

Heat 1.5 tbsp oil in a kadai, fry the cauliflower florets till they become slightly tender and have caught just a tinge of a light golden brown. Drain from oil, keep aside on a kitchen towel.

In a small bowl, take a little warm water, dissolve the remaining turmeric powder and salt to form a paste, keep aside.

Add the remaining oil to the kadai, add the grated ginger and green chilies, saute for a minute or so. Add the turmeric-salt paste. Mix well, cook for a further 2-3 minutes.

Now throw in the fried cauliflower florets, sprinkle in the sugar, give it a hearty stir, cook for a further 5 minutes.

Add the boiled moong dal, cook for another 5-7 minutes. Splash a little water if it is getting a bit too dry. (You do not want either the cauliflower or the dal to turn mushy for this dish, they should just be cooked to perfection.)

Adjust seasonings, finish with a generous dollop of ghee. Serve hot.