Ingredients:
Method: Glug olive oil
2 onions, chopped
3 cloves garlic, grated
3cm knob ginger, grated
1 tsp (5ml) each fennel seeds, cumin seeds and mustard seeds, lightly crushed
1 tbs (15ml) ground turmeric
½ cup (110g) dried mung beans, soaked overnight and drained
½ cup (110g) dried brown lentils
4 cups (1 litre) vegetable stock
3 fresh or dried bay leaves
Salt and milled pepper
1 head (300g) cauliflower, grated or finely chopped
Plain yoghurt, crispy onions, flatbreads and a handful fresh coriander, for serving
Heat the oil in pot and sauté onion for about 8 minutes.
Add the garlic, ginger, seeds and turmeric, and fry for 30 seconds.
Stir in the beans, lentils, stock and bay leaves. Season.
Cover and simmer for 35 to 45 minutes, stirring regularly until…