Cauliflower with Panch Phoran & Dal
Serves 6 – 8
1 1/2 Cups Masoor Dal (Red Lentils)
4 Cups water
1 Tsp. Turmeric
1 Tsp. Sea Salt
2 Tbsp. Canola oil
1 Tbsp. Panch Phoran
1 Large Onion ~ diced
4 Cloves Garlic ~ minced
1/4 Tsp. Chili Flakes
1 Tsp. Minced Ginger
16 oz. Diced tomatoes
1 Head Cauliflower ~ Cut into small florets
1/2 Cup water
Pick over and rinse the lentils and add them to a pot with the 4 Cups of  water and Turmeric. Bring to a boil and reduce heat to low. Simmer until the Dal is tender, about 20 to 25 minutes. When done, add salt and set aside.  While the Dal is cooking, heat a large, deep skillet.  When hot, add the canola oil.  Add the Panch Phoran and stir.  When the first seed pops, add the Onion, Garlic, Pepper Flakes, and Ginger.  Stir and cook until the onion softens, about 2 minutes. Add the Tomatoes, Cauliflower, and 1/2 Cup of water, and stir. Cover and cook until the Cauliflower is just tender, about 10 minutes.  When the Cauliflower is done, add the Dal to the cauliflower mixture. Mix well and adjust seasoning. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.
