1-1/2 Cups Dal (yellow split peas), rinsed and drained
5 Cups water
3 Tbsp Extra Virgin Olive Oil
1 onion, chopped
2 sweet potatoes, peeled and diced (about 4 Cups total)
1 Tbsp Curry Powder
2 tsp Cumin, Ground
2 Tbsp fresh ginger, peeled and minced or grated
2 Cups water
1/2 head of cauliflower, broken into bite-size florets (about 4 Cups total)
2 red or yellow (or orange) bell peppers, chopped (about 2 Cups total)
In a stock pot, combine the dal and 5 Cups of water. Bring to a boil on high heat, then reduce to a simmer. Allow dal to simmer, uncovered, 25 – 35 minutes, until split peas are tender. Remove from heat and allow to cool slightly.
While the dal simmers, brown the chopped onion in olive oil (medium heat) in a big heavy-bottomed dutch oven or soup pot. When onion starts to become soft and translucent (about 10 minutes), add the diced sweet potato, along with the curry powder, cumin, and fresh ginger. Saute the potato in the spices, stirring frequently, 5 minutes or so.
Add 2 Cups water to the dutch oven, and stir in the cauliflower florets and bell pepper. Raise heat to medium-high and stir to combine. Once mixture comes to a boil, reduce heat to a simmer, covered, until cauliflower and potatoes are tender.
Use an immersion blender in the stock pot, or transfer the cooked dal and its cooking liquid to a blender or food processor, and blend into a semi-smooth puree. (Take care to wait for dal to cool before blending — the hot mixture can blow the lid off your blender and scald you if you are not patient!)
Fold the pureed dal into the cauliflower mixture. The dal puree makes a sunny, yellow broth for the vegetable curry. Heat through and serve with rice.