Recipes with a story—and flavor worth sharing.

For the dal

• 2 cups yellow split peas, washed and drained
• 4½ cups water
• ¾ cup unsweetened coconut milk
• 2 tsp ground turmeric or curry powder
• 2–3 tsp salt, to taste
• 2 cloves garlic, minced
• 2 cups cauliflower florets
• Fresh cilantro, chopped

For the tadka

• 2 tbsp avocado or neutral oil
• 1 tsp cumin seeds
• 2 tsp ground coriander
• ½ tsp turmeric
• 1 small onion, thinly sliced
• 4 cloves garlic, chopped
• 1-inch fresh ginger, chopped or grated
• 1 tomato, chopped (optional)
• Kashmiri chili or red pepper flakes, optional
• ½ tsp asafoetida (hing)
• 2–3 cups fresh spinach

For the bhat

• 2 cups basmati or jasmine rice
• Water and a pinch of salt, as needed

Directions

1. Add split peas, water, garlic, turmeric or curry powder, and salt to a large pot. Bring to a boil, then simmer gently.
2. After about 30 minutes, stir in coconut milk. Cook on low to medium-low, stirring occasionally.
3. When the peas begin to soften, add cauliflower. Simmer until both are tender; add water if the dal becomes thicker than you like.
4. For the tadka, heat oil in a small skillet. Add cumin seeds, then onion. When softened, add ginger, garlic, scallion if using, and tomato.
5. Add salt, chili if using, coriander, turmeric, and hing. Stir for 30–60 seconds, taking care not to burn the spices.
6. Stir spinach into the dal until wilted. Pour in the hot tadka, cover for a few minutes, then finish with cilantro.
7. Prepare rice according to the package directions. Spoon the dal over warm rice and serve.