Crispy Bombay Potatoes

Preheat the oven to 400°F. In a small saucepan, combine the beluga lentils and 1 cup water. Bring to a boil, reduce heat to low and simmer, covered, until they are tender and water is absorbed, about 20 to 24 minutes. If the lentils are ready and there is water left over, simply drain.

Add the potatoes to a medium saucepan, cover with 1 inch of water, and bring to a boil. Cook until fork-tender, about 12 to 15 minutes. Drain potatoes and let cool. Chop the cauliflower florets into bite-size pieces. Add the chopped cauliflower, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet. Toss to coat evenly and roast until well browned, about 10 to 12 minutes.

Peel and thinly slice the red onion. Halve and juice the lime. Add 1 cup of sliced red onion and the lime juice to a medium bowl. Toss and set aside. Peel and thinly slice the garlic. Place a large nonstick skillet over medium heat with 1 tbsp olive oil. Add the sliced garlic and cook until it begins to brown, about 1 to 3 minutes. Transfer the garlic to a plate lined with paper towels and leave oil in the skillet, off the heat.

Add the Cashewgurt, tahini, and a pinch of salt and pepper to a medium bowl. Whisk to combine the tahini yogurt, taste, and add salt and pepper as necessary.

Transfer boiled potatoes to a clean work surface and use a spoon or spatula to gently press down on each until the sides blister open. Add the smashed potatoes, mustard seeds, cumin seeds, ½ tsp salt, and a pinch of pepper to the skillet with the garlic oil and return to high heat. Cook potatoes until golden brown and crispy, about 5 to 8 minutes per side.

Roughly chop the cilantro leaves and stems. Add the roasted cauliflower and chopped cilantro to the bowl with the marinated onion. Spread the tahini yogurt on the bottom of large shallow bowls or plates. Top with cooked lentils, crispy Bombay potatoes, cilantro cauliflower salad, and garlic chips. Enjoy!