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Ingredients

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• 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
• 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 5 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 3/4 teaspoon salt
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons minced fresh jalapeño, including seeds
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup water
• 1/4 cup finely chopped English (seedless cucumber)
• 1 thinly sliced scallion
• 3/4 cup yogurt
• 1/2 teaspoon salt
• 200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
• 1.2 liters (5 cups) water
• 1/2 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 2 to 4 cloves garlic, peeled and finely chopped
• 1 medium onion, peeled and cut into fine slices
• 225 grams (1/2 pound) cored and finely shredded cabbage
• 1 to 2 fresh, hot green chilies, finely sliced
• 1 1/2 teaspoons salt
• 1 medium tomato, peeled (ahem, Deb did not peel her tomato) and finely chopped
• 1/2 teaspoon peeled, finely grated fresh ginger