1) In a large pot heat oil over medium heat.

2) Add onions and saut until translucent.

3) Add minced garlic and continue to saut for another minute.

4) Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.

5) Pour crushed tomatoes and tomato paste into the pot and stir to combine.

6) Add about two cups of water and bring curry to a boil.Reduce heat, cover, and simmer on low until lentils are tender; about an hour.

7) Mix in plain yogurt and serve immediately.