1. In a bowl add small cauliflower florets, salt, red chilli powder, fenugreek seed powder and lemon juice mix it well.
2. For the tempering, heat oil in a small pan and add mustard seeds.
3. When they start to splutter, add chana dal / bengal gram, cumin seeds, red chillies. saute it and let it cool down.
4. Then pour this tempering on the top of the cauliflower pickle.
5. You can bottle it in a clean dry jar. serve this with curd rice or roti.