Wash and cut cauliflower into florets. Bring water to rolling boil, add 1/4 tsp of salt and turmeric powder to it. Add the cauliflower florets, switch off the heat and keep it covered for 4-5 minutes.
After 5 minutes, drain the water completely and pour cold water on the cauliflower to prevent it from getting cooked further.
Heat oil in a pan, add mustard seeds and fennel seeds, when it splutters, add urad dal, red chilli and curry leaves.
When dal turns golden brown, add finely chopped onion, garlic and green chillies.
Saute until onions turn transparent.
Add blanched cauliflower florets, pepper powder and salt (sprinkle salt over it) needed. Cook covered until cauliflower brown slightly on the edges or for 5-6 minutes on medium heat stirring in between.
Garnish with coriander leaves and squeeze fresh lemon juice (if using). Mix well and enjoy with rice.
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