Careme

Instructions

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1. 1.

   Prepare the vegetables and aromatics:

   • Cut 12 oz cauliflower into small, roughly 1-inch florets; thinly slice any tender stem.
   • Dice 8 oz Roma tomatoes, keeping their juices.
   • Finely dice 4 oz yellow onion.
   • Mince 3 cloves garlic.
   • Peel and finely grate 1/2 oz ginger.

   Keep the cauliflower, tomatoes and onion separate; the garlic and ginger can share a bowl.

2. 2.

   Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. 3.

   Rinse 1/2 cup dry long grain white rice and place in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and rest, covered, for 5 minutes while you finish the dal.

4. 4.

   While the rice cooks, heat 1 1/2 tablespoons canola oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 5 minutes, stirring, until softened. Add the prepared garlic and ginger and stir for 30 seconds.

5. 5.

   Stir the following into the softened aromatics:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1 1/4 teaspoons fine table salt

   Cook for 20 seconds, then immediately add the prepared tomatoes and their juices. Cook for 3 minutes, stirring and crushing them lightly.

6. 6.

   Add the rinsed lentils and 2 1/2 cups water to the tomato mixture. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 5 minutes. Stir in the prepared cauliflower and simmer for another 12–15 minutes, stirring occasionally, until the lentils are creamy and the cauliflower is tender. If the dal starts sticking before it is tender, add 1/4 cup water.

7. 7.

   Stir 1/2 teaspoon garam masala into the dal and simmer for 1 minute. Fluff the rested rice with a fork.

8. 8.

   Divide the rice between two shallow bowls and spoon the cauliflower dal alongside, arranging a few florets on top.

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