Step 1Place lentils, cauliflower,2 teaspoons of the curry powder and 3 cups of water in a medium saucepan over medium-high heat, and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 15–20 minutes, or until lentils are tender and mixture is thick.
Step 2Meanwhile, heat oil in a small saucepan over medium heat. Cook onion, stirring, for 5 minutes, or until softened. Add garlic, ginger, chilli, mustard seeds and remaining curry powder and cook, while stirring, for 2 minutes.
Step 3Stir spice mixture into lentils. Then add the peas and cook, stirring occasionally, for 2–3 minutes, or until peas are tender. Stir in spinach until just wilted. Divide dahl among 4 serving bowls. Serve each with 1 tablespoon of yoghurt and 3 pappadums.