Three C’s In A Roasted Lentil-Chile Sauce

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Ingredients for 6 servings

2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

1½ teaspoons coarse kosher or sea salt

1 tablespoon rice flour

½ teaspoon ground turmeric

1 small cauliflower , cut into 1-inch florets

1 teaspoon black or yellow mustard seeds

1 medium-size carrot , peeled, ends trimmed, cut lengthwise in half, and cut crosswise into ½-inch pieces

1 teaspoon coriander seeds

½ teaspoon tamarind paste or concentrate

2 cups chopped cabbage (roughly ½-inch pieces)

1 medium-size tomato , cored and coarsely chopped

1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones

1 tablespoon yellow split peas (chana dal), picked over for stones

2 tablespoons canola oil

3 to 5 dried red Thai or cayenne chiles, to taste, stems removed

12 to 15 medium-size to large fresh curry leaves

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