Masoor Dal with Coconut Milk

Ingredients:
To simmer:
Masoor (split red gram lentils) dal - 1 cup
Coconut milk, thick - 1 cup
Water - 2 cups
Green chillies (or serrano peppers), slit lengthwise - 4
Ginger, minced - 2" piece
Onion, sliced - 1
Seasoning:
Salt - to taste
Mustard seeds - 1 tsp [optional]
Cashews, broken - 2 tbsp [optional]
Ghee - 1/2 tbsp [optional]

Garnish:
Coriander leaves, chopped - 2 tbsp

Servings: about 4
Time (cook+prep): up to 45 min

Method:
Mix together all the "to simmer" ingredients above in a thick-bottomed vessel and simmer uncovered on a low flame. After about 15 min, stir ever 5 min to make sure the bottom isn't browning. Heat until lentils are fully cooked (they go from red to orange-yellow and become soft). Turn off the flame, add salt and coriander leaves. Optionally, also add cashews and mustard seeds fried in ghee.

Author: Shrinkingsodacan
Source: This recipe, to which I added ginger. I didn't have tomatoes. Didn't add carrots, but I don't like extra veggies in my lentils anyway.

Gobhi (Cauliflower) Kurma

Ingredients:
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Garlic, finely chopped - 10 cloves
Ginger, finely chopped - 1" piece
Green chilli, finely chopped - 1-2
Onion, finely chopped - 1/2 of 1 large
Oil - 2 tbsp
Cauliflower, cut into medium-sized, long florets - 1 large
Tomatoes, chopped - 2 medium
Salt - 1.5 to 2 tsp or to taste
Crushed dry fenugreek (kasoori methi) - 1 tsp (optional)
Water - 2 bowls
Coriander leaves - 3 stalks

Time (prep+cook): 40 min
Servings: 4-6

Method:
Mix the first 8 ingredients together and slowly add water to make a thick paste. To this, add half of the chopped onions. Alternatively, you can run these through a blender with a small amount of water to make the paste.

Heat the oil and fry the remaining onion pieces. When they start turning golden brown, add the paste and mix well. Fry for a few minutes, until the oil starts to separate. Add the tomato pieces (I used whole canned tomatoes and juice, crushing the tomatoes as I stirred) and mix well. Cook for a few minutes until the tomato pieces soften and blend with the paste. Add the bowl of water and salt to taste, stir. Fold in the cauliflower florets so that they are coated with the gravy. Add more water if necessary. Cover and cook for 30 min or until the florets soften and absorb the flavour of the gravy (alternatively, you can pressure cook for one whistle). Garnish with chopped coriander leaves and serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: This recipe.