Cauliflower red lentil dal with green peas (gobi masoor dal)

Rinse the red lentils and combine with two cups of hot water, the turmeric, oil and salt.

Pressure cook on high 10 minutes in an Instant Pot, or in a regular cooker bring to full pressure on high then 8 minutes on low; let the pressure release naturally.

Smooth the lentils with a ladle or whisk and add another cup of hot water if too thick.

Puree a quarter of the onion, the ginger and one garlic clove with half a cup of water to a fine paste.

Heat 2 tablespoons of oil on medium, add an eighth teaspoon of salt and the dried cauliflower with a pinch of turmeric; stir, covering from time to time, until brown spots appear; remove.

Add 2 tablespoons of oil, the sliced onions and a quarter teaspoon of salt and fry on medium until golden brown, not dark.

Add the paste, rinsing the blender jar with 2 tablespoons of water, and stir on medium-high until dry and pasty.

Add the tomatoes and green chilies and a splash of water, then the turmeric and chilli powder; stir a few seconds on low.

Add the fried cauliflower, black pepper, salt and a cup of hot water; pull out the tomato skins; cover on medium-low 5 minutes until the cauliflower is almost tender.

Add the dal with half a cup more hot water, partially cover on medium-low, bring to a boil and simmer 2 to 3 minutes; taste and adjust seasoning.

In another pot warm 2 tablespoons of oil, add the garlic slices and stir on low until coloured at the edges; add the bay leaves, cumin, nigella and dry red chillies.

Pour the dal into the aromatic oil, add the peas, partially cover and simmer on medium to a rolling boil.

Finish with a generous shower of cilantro; a teaspoon of ghee is optional, left out to keep it vegan.