Kashmiri Spiced Dal

Add the basmati rice, 1 cup of water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until rice is tender, 15 to 18 minutes. Leave the lid on to keep warm. (4-serving meal: use 2 cups water)

Add 2 tbsp vegetable oil to a small saucepan over medium heat. Add Kashmiri chili powder, garam masala, and brown mustard seeds, and cook until the spices are fragrant, 30 seconds to 1 minute. Add ginger, garlic and onion and cook until fragrant, 1 to 2 minutes. Add lentils, 1½ cups water, just half the almond milk, ½ tsp salt, and a pinch of pepper. Bring the dal to a boil, reduce heat to low, cover, and simmer until lentils are tender, 14 to 16 minutes. Stir occasionally. (4-serving meal: use 4 tbsp vegetable oil, 3 cups water, 1 tsp salt)

Add 1 tsp vegetable oil to a medium nonstick skillet over medium heat. Add carrot and cook until bright orange and begining to sizzle, 3 to 4 minutes. Drain the apricots and add to the skillet. Add remaining almond milk and cashews. Simmer until the halwa starts to thicken and reduce, 6 to 8 minutes. Add lime zest and juice, sitr, and set aside. (4-serving meal: use 2 tsp vegetable oil)

Divide the rice between two bowls, and top with Kashmiri spiced dal and carrot-apricot halwa. Sprinkle with cilantro and garnish with lime wedges. Tuck in!