Place yellow split peas into a large saucepan and cover entirely with water. Cover with a lit and boil for 15-20 minutes or until tender. Drain, rinse and set aside.
Meanwhile the peas is cooking, heat olive oil in another saucepan and add onion, garlic, and mustard seeds. Sauteé for 1-2 minutes or until the mustard seeds start to pop.
Add cauliflower and 1/4 cup water. Cook cauliflower for 10 minutes or until just tender. Then add ginger paste, all the spices, and chili. Stir and sauteé for 2 minutes.
Add coriander leaves and coconut milk. Stir everything well and simmer it over a low heat for 5 minutes.
Add cooked yellow split peas and combine everything well. Stir for a few minutes until the dhal starts thickening. Turn off the heat and taste it. Add salt and pepper accordingly to your taste.
Divide into bowls and garnish with coconut yoghurt and coriander leaves. You can serve with basmati rice on the side.
Enjoy!
