2 tablespoons olive oil
1 onion, chopped small dice
2 tablespoons fresh minced ginger
1 tsp cumin powder
1 head of cauliflower, chopped
1 1/2 cups brown basmati rice, uncooked
1 1/2 cups yellow split peas or mung beans, uncooked
8-10 cups water
1 tsp kosher or Himalayan salt
1 1/2 teaspoons turmeric
1 tablespoons coriander power or seeds
1 bag washed spinach
1/2 lb cherry tomatoes, halved

1. Heat olive oil in a large saucepan over medium heat. Add the onions and saute for about 5 minutes, until translucent. Then add ginger and saute for a few more minutes, until it starts to brown.

2. Add the cumin and stir, ensuring the ginger is coated.

3. Add the cauliflower and cook until browned. This should take about 5-8 minutes. You can turn the heat up to get the browning process going. Just be sure to watch it and stir every few minutes.

4. Add the rice and beans. Stir and saute for about 3-5 minutes, just to bring out the nuttiness.

5. Add the rest of the spices and the water. Start with about 8 cups. Bring the mixture to a boil (lid on). As the mixture starts to reduce and the rice and beans absorb the liquid, test the doneness of the beans by tasting them. If they are still hard after most of the liquid has been absorbed, add another cup of water at a time and continue to cook at medium-high heat without a cover. Continue in this fashion until the beans are soft and most of the liquid is absorbed.

6. When almost all of the water is absorbed, add the spinach and tomatoes and stir. Keep tossing/stirring until the spinach is wilted down.

7. Season with Himalayan salt, to taste.

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