The Rice & The Lentils

• Put yellow lentils in a bowl and fill with cold tap water.
• Swish lentils around with your hands, pouring off water.  
• Wash lentils 5 times.  
• Cover yellow lentils with lukewarm tap water and let soak for 30 minutes.  
• Wash pink lentils the same way and cover and soak them in lukewarm water for 20 minutes.  
• Wash rice the same way and soak in lukewarm water for 20 minutes. 
• Drain lentils in a sieve and set aside in a bowl.  
• Drain the rice in a sieve and set aside in a separate bowl.  
• Heat oil in a 6-quart pot over moderate heat until warm.  
• Add cloves, cracked cardamom, and cinnamon, then cook until spices are fragrant (about 1 minute).
• Add cumin seeds, peppercorns, garlic, and onions, and cook for 1 minute, continuing to stir while onions are cooking.  
• Add ginger and butter, stirring until the onions are golden brown (about 5-7 minutes). 
• Add stock, drained lentils, drained rice, and salt to taste. 
• Bring mixture to a simmer and reduce heat to low.  
• Simmer mixture covered, stirring occasionally, for about 5 minutes.  
• Stir in fried peanuts, then continue to stir and cook rice for an additional 5 minutes.  
• Remove from heat and let sit covered for 5 minutes, removing the cinnamon stick but leaving all other spices.  

The Kale

• Heat oil in a skillet.  
• Add kale and let cook for 2-3 minutes, stirring with tongs. 
• When kale starts to wilt (after 2-3 minutes), add garlic and salt, continuing to stir kale until kale is fully wilted and dry (about 5 minutes).
• Remove from heat and add crushed red pepper.  

The Cauliflower

• Cut florets of 1 cauliflower head and cut each floret into 2 halves.  
• In a big bowl, add salt and boiling water.  
• Add cut florets and cover the bowl.  
• Let the cauliflower cook in water for 5 minutes. 
• Drain cauliflower in a sieve and set aside in a bowl.  
• Spray cauliflower with olive oil spray, then sprinkle in salt and pepper and lime juice, mixing well.
• Heat the grill and place halved cauliflower pieces on the grill, cooking each side for 2-3 minutes.  

The Yogurt

• Whisk yogurt and milk really well.  
• Add salt and pepper to taste.  
• Heat vegetable oil and add black mustard seeds.  
• Cook mustard seeds in oil until you hear a cracking sound.  
• Add cracked mustard seeds to yogurt and discard oil. This yogurt can be made a couple of hours ahead and refrigerated.  

The Assembly

• To assemble the dish, place 2-3 tablespoons of yogurt on the bottom.  
• Mold rice in a cup and unmold it on top of yogurt.  
• Place kale and cauliflower on either side of the rice and serve immediately.

BON APPÉTIT!