Method:Boiling

1. Formula

1. 1/2 cup red lentils, rinsed
2. 1 small onion, chopped
3. 2 teaspoons curry powder, preferably Madras
4. 1/2 teaspoon salt
5. 1/4 teaspoon turmeric
6. 2 cups water
7. 4 plum tomatoes, seeded and chopped
8. 4 cups cauliflower florets
9. 1 jalapeno pepper, halved, seeded and thinly sliced
10. 1 tablespoon canola oil
11. 1 tablespoon cumin seeds
12. 3 cloves garlic, minced
13. 2 teaspoons minced fresh ginger
14. 1/4 teaspoon cayenne pepper
15. 2 tablespoons lemon juice
16. 1 tablespoon chopped fresh cilantro
17. 1 teaspoon sugar

2. Nutrition Information

• Calories: 171 kcal
• Carbohydrates: 27 g
• Dietary Fiber: 7 g
• Fat: 4 g
• Protein: 8 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
2. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.

4. Remark