Crispy Cauliflower Pakoras

Combine vinegar, sugar, and a pinch of salt in medium bowl and whisk until sugar dissolves. Add peppers and toss to combine.

Heat 1 tbsp vegetable oil in small saucepan over medium heat. Add onion, just half the garlic, ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Stir curry powder into aromatics and cook until fragrant, about 1 minute. Add lentils, coconut milk, and ¾ cup water. Bring to a boil, cover, reduce heat to low, and cook until lentils are tender and liquid is absorbed, 12 to 15 minutes. (4-serving meal: use 1½ cups water) (TIP: To “sort” the lentils means to look for and discard any naturally occurring debris or stones.)

In large bowl, whisk together garbanzo bean flour, ½ cup cold water, garam masala, 1 tsp salt, and a pinch of pepper. Add broccoli to batter and toss to coat. Heat ½ cup vegetable oil in medium nonstick skillet over medium-high heat. Gently place battered broccoli in skillet and cook until lightly browned, 2 to 3 minutes per side. Transfer crispy pakoras to paper towel-lined plate and sprinkle with salt. (4-serving meal: use 1 cup water, 2 tsp salt, 1 cup vegetable oil) (TIP: For the 4-serving meal, use a large nonstick skillet and work in batches to avoid overcrowding.)

Divide red lentil dal between bowls and top with crispy broccoli pakoras and pickled peppers. Drizzle with cilantro chutney. Enjoy!