Three C’s In a Roasted Lentil-Chile Sauce

Course Main Dishes Total Time Under 1h

Ingredients in this Recipe

1 medium size carrot, peeled, ends trimmed, cut lengthwise in half, and cut crosswise into ½ inch pieces
1 medium size tomato, cored and coarsely chopped
1 small cauliflower, cut into 1 inch florets
1 tablespoon rice flour
1 tablespoon skinned split black lentils (cream colored in this form, urad dal), picked over for stones
1 tablespoon yellow split peas (chana dal), picked over for stones
1 teaspoon black or yellow mustard seeds
1 teaspoon coriander seeds
12 to 15 medium size to large fresh curry leaves
1½ teaspoons coarse kosher or sea salt
2 cups chopped cabbage (roughly ½ inch pieces)
2 tablespoons canola oil
2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
½ teaspoon ground turmeric
½ teaspoon tamarind paste or concentrate

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