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?Yellow lentil dal with burst cumin tomatoes and coconut cilantro cauliflower rice? A meal fit for a princess ?…which is definitely not how I feel in a house of three girls…I’m more like a Cinderella before she gets lucky! ???
?Recipe dal: combine 1 cup golden lentils or split yellow lentils, 3 cups vegetable broth, 1-1/2 tbsp finely grated fresh ginger, 1/2 tsp turmeric in saucepan. Bring to a boil and then simmer until lentils are just cooked/soft, about 20 minutes. Salt to taste. Set aside. In skillet, heat 1 tbsp neutral oil. Add 1-1/2 tsp brown mustard seeds and 1 tsp cumin seeds and heat until seeds start to pop, about 30 seconds. (Do not let cumin seeds burn.) Add 1 onion (small dice) and about 10 grape tomatoes and cook on medium until onion is translucent, about 7 minutes. Add 3 minced garlic cloves, 2 bay leaves and 1 finely diced serrano (green) chili and sauté another minute. Use back of spoon to gently burst the already soft tomatoes. Mix tomato spice mixture into dal and simmer for about 10 minutes, adding more vegetable broth as needed. Remove from heat and add 1 tbsp fresh lime juice.
?Recipe cauliflower rice: Heat 2 tbsp neutral oil. Add 1 onion (small dice) and cook until translucent/softened, about 7 minutes. Add 3 minced garlic cloves and 1 tsp cumin seeds and heat another 30 seconds. Add 1 riced cauliflower head and sauté until starts to soften. Remove from heat and mix in 2 tbsp shredded coconut, zest 1 lime, juice 1 lime and 1/2 cup chopped fresh cilantro. Salt to taste. .
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