In a pan put half cup of oil and when hot put the red chilies. Next put the mustard seeds. When they start spluttering, add chana dal, urad dal and hing. Next put the green chilies, peanuts, and curry leaves. Next put cashews. When they turn light brown, add the tamarind juice, jaggery powder and til (dry roasted sesame powder).

Let them cook together for 10 minutes on medium flame.

Add salt to taste

Take out 2 tablespoons and add to 1 cup of cooked or fresh riced cauliflower. Cook on open flame till any residual water evaporates if using frozen and cook with closed lid sprinkling 2 tablespoons of water if cooking fresh grated Cauliflower.

Add the rest of it in 2 cups of cooked rice and mix thoroughly.