Dal 2: Cauliflower and Quinoa

Usually I use whole spices in a dal and temper them in ghee or oil before adding them, either in the beginning of the cooking process or just before serving, but sometimes there just isn’t time for even that little bit of extra prep work, so I’m including this very simple but tasty version that requires little more than loading and unloading the slow cooker. If you’d like, fry some eggs to serve alongside.