Baked Coconut Dhal with Spiced Cauliflower Paneer

Ingredients:

For the dhal:

* 1 cup split red lentils
* 2 cups water
* 1 can (14 ounces) coconut milk
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1/2 teaspoon turmeric
* 1/4 teaspoon red chili powder
* Salt to taste

For the spiced cauliflower paneer:

* 1 head cauliflower, cut into florets
* 1 tablespoon olive oil
* 1/2 teaspoon ground cumin
* 1/4 teaspoon turmeric
* 1/4 teaspoon garam masala
* 1/4 cup paneer, crumbled
* Salt to taste

Instructions:

For the dhal:

1. In a medium saucepan, combine the lentils, water, coconut milk, onion, garlic, cumin, turmeric, chili powder, and salt.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender.
3. Remove from heat and stir in the coconut milk.

For the spiced cauliflower paneer:

1. In a large bowl, combine the cauliflower florets, olive oil, cumin, turmeric, garam masala, paneer, and salt.
2. Toss to coat evenly.

To bake:

1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Spread the dhal on one half of the baking sheet.
4. Spread the spiced cauliflower paneer on the other half of the baking sheet.
5. Bake for 20-25 minutes, or until the cauliflower is tender and slightly browned.

To serve:

1. Divide the dhal and cauliflower paneer among serving bowls.
2. Garnish with fresh cilantro or parsley, if desired.

Tips:

* For a creamier dhal, use more coconut milk.
* If you don't have paneer, you can substitute tofu or tempeh.
* This dish can be served with rice, naan bread, or roti.
* Leftovers can be stored in the refrigerator for up to 3 days.