Don't try and do this in one pot, because it will take for-fucking-ever. Seriously. I don't know why, but my theory is that the high acidity of the tomatoes somehow makes it take longer to cook the taters and lentils to tenderness. If you do this in one pot, you will be simmering for at least an hour, for reals.
Aloo Gobi with lentils
½ head cauliflower, cut into ¾ -inch-wide florets
10 or 12 red baby potatoes, quartered (no need to peel, unless you're a baby about it.)
1 medium onion, grated
1 TBLSP minced garlic
1 TBLSP peeled, minced fresh ginger
½ tsp whole mustard seeds
¾ teaspoon salt
2 tsp red curry powder
½ tsp ground cumin
½ tsp ground coriander
½ teaspoon turmeric
½ 4 teaspoon cayenne
½ tsp ground white pepper
a splash of cooking sherry
1 28oz can crushed tomatoes
cooked rice for eating with.
1)first chop up your taters and cauliflower. Keep em separate.
2)Put the taters and lentils in a medium sauce pan and fill with water. Bring to a boil and simmer 25 minutes or so, till it's tender.
3)Meanwhile, in a large saucepan with a lid, heat up a couple tablespoons olive oil to med-high heat. Throw in the cauliflower and grated onion and fry for about 5 minutes with the lid on. The it'll start to brown a little bit on the edges, that's a good thing. Having the lid on will also sort of steam the cauliflower a bit, so that's a good thing.
4)Throw in the ginger, garlic and all the spices with cauliflower/onions and fry for another 3 or 4 minutes till it smells really awesome.
5)Dump in the tomatoes and sherry. Drain the lentils/taters and add to the tomato/cauliflower/onion mix. Add ¼ cup or so of water or beer if it looks too thick. Simmer for 10 or 15 minutes then put it over some rice and YA DONE, SON.
I add Sriracha to my individual serving, because that's how I roll. And I would drink this with a ridiculously hoppy beer. I did, AND IT WAS AWESOME.