CAULIFLOWER, POTATO, AND GREEN PEA DAAL

• 5 cups water
• 1 cup dry toor daal, rinsed
• 1 bay leaf
• 4 tbsp ghee or butter
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 1/2 cups (5 small) potatoes, chopped
• 2 cups cauliflower, chopped
• 1 tsp turmeric
• 1 tsp chili powder
• 1/2 tsp garam masala
• 1 1/2 tsp salt
• 1/2 cup frozen peas
• chopped cilantro
• lemon
• 6 servings of rice and/or naan bread

Bring 5 cups of water to boil in a large pot. Once boiling, add the lentils and bay leaf. Reduce heat to a simmer, and cook until the lentils are soft, mushy, and falling apart approximately - 45 minutes.

While the lentils are simmering, in a large frying pan, heat the ghee or butter, on medium. Add the onions and fry until translucent - 5 minutes.  Add the garlic, ginger, potatoes, and cauliflower and fry until soft - 30 minutes.

Add the turmeric, chili powder, garam masala, and salt to the cooked lentils (you should also still have a few cups of water left from lentils in the pot). Add the cauliflower, potatoes, and frozen peas. Add additional water if necessary (you should have around 1 1/2 cups left from the lentils), but if you were left with less water, add enough so that the sauce is creamy and pourable. Simmer for 15 minutes.

Season with extra salt or chili powder as needed. Garnish with chopped cilantro, lemon wedges, and serve with rice and/or naan bread.