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A bowl of Low FODMAP dahl with rice.


  • 2 tbsp garlic infused EVOO⁣

  • 1 tbsp mustard seeds⁣

  • Pinch asafoetida⁣

  • 2 green cardamom pods⁣

  • 1 black cardamom pod⁣

  • 3 tsp garam masala⁣

  • 1 tsp turmeric⁣

  • 1 tsp Nigella seed⁣

  • 1/2 tsp chilli powder

  • 1 tsp ground cumin⁣

  • 250g button/pattypan squash, cubed⁣

  • 1 large potato, cubed

  • 92g canned lentils, rinsed well⁣

  • 20g macadamia nuts⁣

  • 92g passata⁣

  • 1/2 cup water⁣

  • 2 tsp dried kasuri methi

Recipe makes 2 lofo serves⁣


  1. Heat oil over medium heat and add mustard seeds until they begin to pop, ass other spices except the kasuri methi and toast until fragrant. Add potato and cook until beginning to soften⁣.

  2. Add macadamias, passata and water to a blender and blend until smooth⁣.

  3. When potato is half cooked add the squash and lentils, stirring to coat in spices, then pour over the macadamia passata mix.⁣

  4. Turn to low heat and simmer until veggies are all cooked.

  5. ⁣Add kasuri methi and serve over rice⁣.

  6. Garnish with green tips of spring onion if you'd like ⁣(optional!),

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