Cauliflower Sabzi with Spiced Lentil Dal

Cut cauliflower into bite-sized florets, slice the onion thinly, and chop the tomatoes. Rinse the red lentils under cold water until the water runs clear. Set all ingredients aside for quick access during cooking.

In a medium pot, heat 1 tbsp mustard oil over medium heat at 160°C for 1 minute, then add cumin seeds and let them sizzle for 30 seconds. Add rinsed lentils, water, and turmeric, stirring to combine. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are soft and creamy.

In a large skillet, heat 3 tbsp mustard oil over medium-high heat at 180°C for 1-2 minutes until shimmering. Add cumin seeds and let them crackle for 30 seconds until fragrant, indicating the oil is ready for the next ingredients.

Add sliced onions to the skillet and sauté over medium heat at 160°C for 5-6 minutes, stirring frequently, until they turn golden brown and translucent as a sign of caramelization.

Stir in ginger-garlic paste and cook at 160°C for 1 minute until the raw aroma disappears. Add chopped tomatoes and spices, mixing well, and cook for 3 minutes until the mixture forms a thick, glossy paste.

Add cauliflower florets to the skillet, stirring to coat evenly with the spice mixture. Cover and cook over low-medium heat at 140°C for 10-12 minutes, stirring every 3 minutes, until the cauliflower is tender but retains a slight bite.

Check the lentils for a creamy consistency after 25 minutes of simmering at 100°C. Stir in garam masala and salt, cooking for an additional 2 minutes to meld the flavors, then remove from heat.

Uncover the skillet and check the cauliflower; it should be tender but not mushy, with a slight firmness when pierced with a fork. If needed, cook uncovered for an additional 2 minutes at 160°C to evaporate any excess moisture.