Crispy Cauliflower Pakoras

Add the vinegar, turbinado sugar, and a pinch of salt to a medium bowl and whisk until sugar dissolves. Add mini sweet peppers and toss to combine.

Heat 1 tbsp vegetable oil in a 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.

Add curry powder to the small saucepan with the aromatics, stir, 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. TIP: To “sort” the lentils (as indicated in the ingredient list) means to look for and discard any naturally occurring debris or stones.

Add remaining garlic, garbanzo bean flour, garam masala, ½ cup cold water, and ¼ tsp salt to a large bowl and whisk the pakora batter.

Add broccoli florets and cauliflower florets to the pakora batter and toss to coat. Heat ½ cup vegetable oil in a medium skillet over medium-high heat. When the oil is hot, gently place battered vegetables in the skillet. Cook until lightly browned, 2 to 3 minutes per side. Transfer crispy pakoras to a paper towel-lined plate and sprinkle with salt. TIP: Work in batches to avoid overcrowding.

Divide the red lentil dal between bowls and top with crispy cauliflower pakoras and pickled mini sweet peppers. Drizzle with cilantro chutney. Enjoy!