Crispy Bombay Potatoes

Preheat the oven to 400°F. Add beluga lentils and 1 cup water to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes. Drain any remaining water. TIP: Beluga lentils hold their shape more than green or brown lentils. When properly cooked they should be slightly firm, not mushy.

Add potatoes to a medium saucepan, cover with 1 inch of water, and bring to a boil. Cook until fork-tender, 12 to 15 minutes. Drain potatoes and let cool.

Chop cauliflower florets into bite-size pieces. Add chopped cauliflower, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until well browned, 10 to 12 minutes.

Add just ½ cup yogurt, tahini, and a pinch of salt and pepper to a medium bowl and stir the tahini yogurt. Peel and thinly slice just ½ cup red onion. Halve and juice the lime. Add sliced red onion, lime juice, and a pinch of salt and pepper to a large bowl, and toss. TIP: Reserve any remaining yogurt and red onion for your own use.

Peel and slice the garlic. Place boiled potatoes on a flat surface and use a spoon or spatula to gently press down on each potato until the sides blister open. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat and add smashed potatoes, sliced garlic, brown mustard seeds, cumin seeds, ½ tsp salt, and a pinch of pepper. Cook potatoes until golden brown and crispy, 5 to 8 minutes per side.

Roughly chop the cilantro. Add roasted cauliflower and chopped cilantro to the bowl with the pickled onion. Spread tahini yogurt on large plates. Top with cooked lentils, crispy Bombay potatoes, and cilantro cauliflower salad. Bon appétit!