Muga Aloo Kobi Dalma(Mung dal cooked with Cauliflower and potato)

Ingredients
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1 cup Mung Daal
1/2 of a cauliflower- cut into medium sized florates (about 2 cups)
1 big or 2 small Potatoes peeled and cut into cubes medium sized.
Salt to taste
1 table spoon of Oil for tempering
1 tea spoon of cumin seeds
2 bay leaves
2 tablespoon of coriander and cumin powder
2-3 red chillies
1 tea spoon of Turmeric powder


Method:
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1: Dry roast the Mung Dal in a pan until it changes color to light redish orange.   Makes sure it doesn't turn completely orange or brown.
2: Wash the Mung daal with cold water and soak the Dal in water.
3: Take a large bottomed pan and add oil. Once it gets hot, add red chillies, bay leaf and mustard seeds.
4: Once the seeds splutter, add dal and the chopped potatoes .Add more than double the quantity of water. Once the water starts boiling, simmer for 5 minutes. Add cauliflower florates.
5: Add salt and turmeric powder, stire well and let it cook for 25-30 min in medium flame. If you are cooking in pressure cooker 3  whistles in medium flame should suffice.
After that open the cover, add coriander and cumin powder and cook on high heat for about 5 minutes.

PS: the nice aroma that comes while dry roasting mung dal is very difficult to resist your appetite that moment.
careful: while dry roasting, if the dal turns brown or black, there will be bad odour enough to resist while eating.the taste will not be good too in that case.
Tips: cauliflower is usually added later so that it's flarates remain intact and tender while serving dal. other wise, it may completely dissolve in dal as it is soft compared to potato and mung dal.
if you are pressure cooking, add florates after 2nd whistle is done.