In a medium sauce pan over high heat, add the oil followed by the garlic, onions, pimentos and ginger and sauté for 30 seconds.
Add the spices and cook over high heat for about one minute until curry spices are parched. Now add the Massouri dhal, cauliflower florets and vegetable stock. Stir, cover and bring to a boil and then simmer on medium heat for about 20 minutes.
Puree with stick blender until slightly smooth and season with salt and black pepper to the end.
Add the fresh Chadon beni and the chili powder.Taste and adjust seasonings if necessary. Dhal should be slightly thick whilst still seeing the soften grains of the lentils inside with small fragments of cauliflower. Serve over basmati rice or with roti.