A thick curry made from two types of lentils and cauliflower.

Recipe (oil free, salt free):
Serves 2,
Red lentils – 1/3 cup
Yellow mung dal – 1/3 cup
Cauliflower, broken into small florets – 1/4 head
Onion chopped – 1
Tomato chopped – 1
Tomato puree – 2tbsp
Almond milk – 30ml
Water – 2/3 cup
Cumin seeds – 1/2tsp
Curry leaves – 4
Garlic clove crushed – 1
Ginger minced – 1/2tbsp
Turmeric – 1/2tsp
Coriander cumin powder – 2tsp
Paprika – 1tsp
Cardamom powder – 1/8tsp
Amchoor powder – 1/4tsp
Garam masala – 1/8tsp
Fresh coriander chopped – 1tbsp

Toast the cumin seeds and the curry leaves in a hot pan for a couple of minutes. Add the onions, garlic and ginger. Saute in water for 5 minutes. Add in the tomato puree and all of the spices except the garam masala. Cook for a minute. Stir in the yellow mung dal, red lentils, cauliflower, tomato, milk and water. Cover and simmer for 30 minutes until the lentils are soft and cooked. Stir in the garam masala and fresh coriander.

Original recipe:
Slow Cooker Red Lentil Cauliflower Curry by Well Plated, Erin Clarke