Heat the pressure cooker on brown function, add one of the onions, all the ginger and garlic and stir around for a minute, add a splash of water or stock if starts to stick.
Add the lentils, water, stock powder if using, tomato, cauliflower, kale, cumin seeds, turmeric & salt and stir thoroughly.
Lock down the lid and set to high pressure for 10 minutes.
Whilst the dhal is cooking, heat a large frying pan and dry fry the onion with remaining spices for 5-10 minutes, over a medium heat. Use a lid to catch the steam and prevent them from sticking.
Once the dhal is finished, release the steam and add the cooked onions and spices; stir well and serve.
Great with mango chutney, freshly chopped coriander and a sprinkle of coconut if you wish.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2016/04/09/cauliflower-kale-dhal-pressure-cooker/