(only if lentils are allowed)

This is a very easy meal that takes approx 15mins to prepare and approx
45 min to an hour cooking time.  It’s also a very high protein meal.
This will make enough for approx 4 Adults.
You will need 1 large boiler and a fry pan or skillet.

Ingredients:
1/4 cup of Urad Dhal (white split peas)
1/4 cup of Moong Dhal
1/4 cup of Brown lentils
1/4 cup of Indian Toor (harhar) Dhal
1/4 cup of Green mung chilka
2 Teaspoons of Turmeric
2 Tomatoes peeled & diced (A blood type please omit tomato)
3 Tablespoons of ghee
1/2 Teaspoon of cumin seeds
1/2 Teaspoon of Mustard seeds
1/2 Teaspoon of coriander powder
1 Pinch of Hing (Asafoetida)
2 medium size onions
2 diced carrots
1/4 of a head of Cauliflower
1/2 a head of Broccoli

Instructions: Soak Dhal overnight. Wash the five Dhal together until the water runs clear.
Place the dhal in a large boiler/saucepan and cover with water, make sure
that the dhal is covered by at least 3 to 4cm of water. Add turmeric to the
mixture and bring to the boil then turn down the heat and allow to simmer
for the remainder of the time or till cooked.

When the Dhal has been simmering away for approx 30mins, melt the ghee
in the frypan, add the mustard seeds stirring till they pop, then quickly add
remaining herbs and stir for 30 seconds.  To this add the diced onion cook
for 2 mins then add remaining vegetables and stir fry for a couple of minutes.
Continue to stir fry ingredients for further 3/5mins then add to the dhal mixture and cook remaining 10 mins. The dhal mixture should end up looking
a bit like a thick stew, but tastes twice as good. Any type of vegetables may be added to this recipe so be adventurous.

Ingredients:
1 teaspoon olive oil
2/3 cup tofu
1 ½ cups yellow onions, peeled and chopped
2 cups broccoli florets, washed
2 cups button mushrooms, washed, dried, and thinly sliced;

Instructions: Heat oil in a non-stick sauté pan or wok cover medium-high heat. With the tofu, remove from wrapping, drain, and crumble. Add tofu and stir until mixed with the oil. Add onions, broccoli, and mushrooms. Reduce heat to medium and stir-fry, stirring often, until vegetables are tender, about 15 minutes. Stir in cheese and heat until melted, about 1 minute.

Ingredients:
1 teaspoon olive oil
4 ½ ounces lean ground lamb (substitute 1 cup vegetable protein (TVP)
¼ cup yellow onions, peeled and minced
1 teaspoon chilli powder, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon freshly ground pepper, or to taste
1 cup salsa or stewed tomatoes with liquid
¼ cup kidney beans, drained and rinsed

Instructions:
In a large non-stick sauté pan, heat oil over medium- high flame. Add meat and sauté, stirring often, until lightly browned, about 5 minutes.
If using protein crumbles, heat until blended with oil, about 2 minutes. Add onions, chilli powder, garlic powder, pepper, salsa, and kidney beans. Simmer, stirring occasionally, until onion is wilted and flavours are blended about 20 minutes.