Ingredients:
¼ cup of butter
1 lg onion
3 lg tomatoes diced (or 28oz canned tomatoes)
1 md/lg cauliflower broken into small florets
½ tbsp ginger, diced
1 tbsp garlic, diced
1 tsp ground cumin
1 tsp ground coriander
1 tbsp ground red pepper
2 tsp turmeric
1 tsp salt
2 tsp garam masala
2 tbsp water
3 red potatoes (optional)

Directions:
On low/md heat, melt the butter in a large pot.
Add onions and cumin seed.
Stir together and cook until the onions are creamy and translucent
Add coriander, turmeric and salt. Stir well.
Add ground red pepper and tomatoes. Stir well.
Add ginger and garlic. Stir well.
Add cauliflower and water. Stir so that the cauliflower is covered by sauce.
Add Potatoes if desired.
Cover pot and simmer for twenty minutes, stirring occasionally.
Add garam masala. Stir well.
Continue cooking until the cauliflower is soft. Mash if desired.

Remove the lid and allow the liquid to boil down.
Continue to stir until desired consistency is reached.

Ingredients:
1 md tomato
1 md onion
1 cucumber
16oz of plain yogurt
1 tsp ground cumin (or to taste)
1 tsp ground red pepper (or to taste)

Directions:
In a large bowl, mix yogurt, cumin and red pepper.

Dice tomato, onion and cucumber.
Add diced vegetables and mix well.

Refrigerate for at least one hour. Taste to see if more cumin or red pepper is needed.

Add cooked chick peas or cooked potatoes if desired.

Ingredients
2 cups Dal Masoor (orange lentils)
1 onion diced (md or large)
2 tbps diced garlic (or ten cloves, diced)
1 md tomato, halved and sliced thin
3 bay leaves
1 ½ tsp ground red pepper (or to taste)
3 Bay leaves
2 tbsp of Shan dal Curry Mix (or to taste)
½ cup of butter
6 cups of water

Directions:
Begin by soaking the lentils in a bowl for about 3 hours. They will absorb the water. This just makes the cooking time shorter.

In a large pot, cook (md heat) the onions in butter until translucent.
Add garlic, Shan Dal mix and tomatoes to pot. Stir until the dal mix is well distributed.
Carefully add 6 cups of water to the pot.

Drain and rinse the soaked lentils. Carefully add them to the pot.
Add bay leaves.

Turn to low heat and cover.
Cook until the lentils reach desired consistency, stirring occasionally.  Remove the lid and let dal continue to boil to assist in thickening.

Keep an eye on the mix as it may boil over if the heat is too high.