Roasted Cauliflower & Cherry Tomato Dal

• 1/2 cup yellow split peas
• 1 garlic clove, crushed
• 1 tsp freshly grated ginger
• 1/4 tsp turmeric
• 1 bay leaf
• 1 1/4 cup cauliflower florets
• 6 cherry tomatoes
• 1/4 tsp cumin seeds
• 1/4 tsp chile powder
• 1/4 onion, sliced
• Nonstick cooking spray

1. Pour 1 2/3 cups boiling water into a small pan, add the split peas, garlic, ginger, turmeric, and bay leaf. Return to a boil, turn the heat down, cover with a lid, and simmer for 45-50 minutes, stirring occasionally, until thickened.
2. Heat the oven to 400u0b0F. Toss the cauliflower and tomatoes with the cumin, chile powder, onion, and seasonings on a baking sheet. Coat with nonstick cooking spray, and roast for 20 minutes.
3. Once the split peas are soft and fairly smooth, season well with salt. Serve divided between 2 warmed bowls, with the cauliflower and tomatoes spooned on top.

peas, garlic, ginger, turmeric, bay leaf, cauliflower, tomatoes, cumin seeds, chile powder, onion, nonstick cooking spray

Taken from www.myrecipes.com/recipe/roasted-cauliflower-cherry-tomato-dal (may not work)