Crispy Bombay Potatoes

Preheat the oven to 400°F. Add beluga lentils and 1 cup (2 cups) 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.

Add red bliss 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 (4 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 ½ cup (1 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 (1 cup) red onion. Halve and juice the lime(s). In a large bowl, combine the sliced red onion, lime juice, and a pinch of salt and pepper and toss.

Peel and slice the garlic. Place the boiled red bliss potatoes on a clean work surface and use a spoon or spatula to gently press down on each potato until the sides blister open. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet and add the smashed potatoes, sliced garlic, mustard seeds, cumin seeds, ½ tsp (1 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 the roasted cauliflower and chopped cilantro to the bowl with the pickled onion. Spread the tahini yogurt on large plates. Top with cooked beluga lentils, crispy Bombay potatoes, and cilantro cauliflower salad. Bon appétit!