Heat oil in a large saucepan over a medium heat. Add the onion. Cook, stirring, until softened. Add the garlic, ginger, turmeric, garam masala and chilli (if using). Cook, stirring, for 1 minute or until the spices smell fragrant.
Add the lentils, cauliflower, beans, carrot, tomato and 4 cups of water to the saucepan and stir well. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 30 to 35 minutes, or until the lentils are very soft.
Serve and enjoy.
TIP: If you prefer a less spicy dahl, omit the chilli powder.
If you have dairy units to spare, enjoy with 2 tablespoons of Chobani, low fat Greek yoghurt.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||5.4 g|
|- Saturated fat||0.8 g|
|Total carbohydrates||42.4 g|
|- Total sugars||9.8 g|