Red Dal With Carrots And Cauliflower

• 1 cup Red Lentils (Red Masoor dal)
• 2 medium carrots, cut into one inch chunks 
• 1/2 head cauliflower, cut into small floret pieces 
• 1 inch ginger finely chopped
• 1 teaspoon ground turmeric 
• As much required to cook dal water or vegetable stock (optional)

For tempering :

• 1-½ Tablespoon coconut oil 
• 1 tablespoon cumin 
• ½ teaspoon asafoetida (hing)
• 1 1/2 teaspoon red chili powder 
• 1 teaspoon coriander powder
• 3 Tablespoon  Balion's Coco Aminos Original or Chilli 
• 1 1/2 - 2 Tablespoon garam masala, adjust to your liking 
• 2 tablespoon Balion's Coconut Flower Cider  Vinegar
• Salt &  pepper as per taste 
• Fresh Coriander chopped for garnish

Instructions:

Wash well & then soak red dal for half an hour before cooking. 

Add the carrots, cauliflower florets, ginger, turmeric and teaspoon of salt to the dal. Cook in enough water (or vegetable stock). If pressure cooked the dal, then switch the gas off after one whistle. (Carrots and cauliflower should not get mushy)

In a large saucepan on medium-high add 1½ tablespoons of coconut oil. Add cumin, asafoetida (hing), fry for half a minute. Then add red chilli powder, coriander powder, Balion's Coco Aminos Original or Chilli . Cook for 2 minutes, stirring often.

Add the cooked dal with vegetables, garam masala & Balion's Coconut Flower Cider  Vinegar. Stir everything together well. Adjust for salt & pepper and let it simmer for 2-3 minutes

Garnish with fresh coriander and serve with hot chapatis or rice.