This Indian-inspired bowl is full of colourful ingredients and delicious flavours.
ingredients
Cauliflower Hazelnut Pilaf
Dhal
Scallion Cucumber Raita
directions
In a large pot (do not use a high-sided skillet or rice will not cook properly), heat oil over medium. Add onion, garlic, ginger, spices, salt, and pepper. Sauté for 10 minutes, until onions are soft.
Add rice, stirring constantly to toast for 2 minutes, followed by water and lemon juice. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes.
Stir in cauliflower, cover, increase heat slightly, and cook for an additional 10 minutes, or until cauliflower is tender.
Remove from heat and fold in hazelnuts and cilantro.
Place all ingredients for dhal in a large high-sided skillet or medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered for 20 to 25 minutes, stirring often.
In a medium bowl, mix all raita ingredients together until incorporated.
In bowls, fill one side with pilaf, followed by dhal opposite, and generously dollop raita in a corner (it tastes wonderful as it mixes in). Serve.