Yellow Split Pea and Cauliflower Madras

1 tsp Anardana (Pomegranate Seed) powder 1 tsp Amchur (Mango) Powder 1 tsp Garam Masala ½ tsp turmeric ½ tsp almond powder ½ tsp Fenugreek seeds 1 small cauliflower 2-4 Tbsp Olive Oil	Mix the powders and Fenugreek seeds, and put aside. Chop the cauliflower into 1 inch florets, and mix with oil in a roasting dish, covering thoroughly. When covered in oil, add the seasoning and turn the cauliflower so its evenly covered. Put in the oven at 180 degrees (Gas Mark 4) for 20 – 25 minutes, whilst getting on with the other prep.
1 tbsp coriander seeds 1 tsp black peppercorns 1 tsp fennel seeds 10 fenugreek seeds 4 cloves 2 hot dried red chillies	Put the spices in a small, cast iron frying pan, and stir over a medium heat until they are a shade darker and give off a roasted aroma. Leave to cool, then grind.
6 tbsp oil 2 onions, finely chopped 1 tsp grated root ginger 3 garlic cloves, finely chopped. 2 hot fresh green chillies, finely chopped.	Pour the oil into a wide pan, and set it over a medium high heat. When hot, fry the onions until they turn brown at the edges. Add the other ingredients and fry for a minute.
2 cups Yellow Split Peas, presoaked.	Add the split peas and thoroughly turn them in to the mixture. .
2 large tomatoes, finely chopped. 1 ½ tsp salt 400ml can of coconut milk, well stirred. 400 ml water	Stir in the tomatoes, ground roasted spices, salt, water and coconut milk, and bring to the boil. Cover the pan, turn the heat to low and simmer gently for 1 hour or until the split peas start to disintegrate. Adjust consistency accordingly with water, or by removing lid and evaporating excess.
Roasted Cauliflower (from step 1)	Add the cauliflower to the Madras, by folding in, or placing on top of the curry for presentation, or a bit of both.

Serves 4
By South Utsire