Ingredients

• 4 cups (12 oz package) riced cauliflower
• ½ teaspoon turmeric
• ¼ cup avocado oil
• 2 tablespoons roasted peanuts or chana dal
• 2 teaspoons white urad or moong dal
• 2 whole dry red chilis
• 15-20 curry leaves
• ¼ teaspoon hing (asafoetida)
• ¼ teaspoon fenugreek seeds
• 2-3 tablespoons lemon juice (½ a lemon)

Instructions

1. Add the cauliflower to a nonstick skillet with a bit of oil and turmeric and cook at medium heat until it stops giving off a raw cauliflower smell
2. While the cauliflower rice is cooking, temper the rest of the ingredients (ideally in a tadka pan) in ¼ cup oil over medium heat.
3. Add the hing and wait until it splutters
4. Add the red chilies, curry leaves, dal, and peanuts and fry for 5 minutes, making sure they don’t burn
5. Add the tempering ingredients to the cauliflower rice and mix well
6. (optional) roast the fenugreek seeds over medium heat and grind them with a spice grinder or mortal and pestle
7. Add the lemon juice and roasted fenugreek at the end