Cauliflower Dal With Panch Phoron

Ingredients

• 1 1/2 cups masoor dal or red lentils
• 4 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon canola oil or canola oil cooking spray
• 1 tablespoon panch phoron
• 1 large onion, diced
• 2 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 teaspoon ginger paste or minced gingerroot

• 1 (16 ounce) can diced tomatoes
• 1 head cauliflower, cut into small florets
• 1/2 cup water

Directions

1. 1

   Pick over and rinse the lentils and add them to a pot with the water and turmeric.

2. 2

   Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.

3. 3

   While the dal is cooking, prepare the vegetables.

4. 4

   Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.).

5. 5

   When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes.

6. 6

   Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.

7. 7

   When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed.

8. 8

   Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.