19 Jul Vegan-Friendly Ayurvedic Dahl

Preparation time: 10 minutes

Cooking time:  40 minutes

Serves: 3 – 4 people 

INGREDIENTS:

• 1.5 cups dried dahl
• 1 cup long-grain brown rice
• 3 tablespoons coconut butter
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp fenugreek
• 1 tsp jaggery
• 1 tbsp salt (omit if using stock)
• 4-5 cups vegetable stock or water
• 1 cup cauliflower 
• 1 cup another veg of choice – zucchini, spinach, carrots

TO SERVE:

• Handful fresh coriander 
• Coconut yoghurt 
• Roasted seeds 

METHOD: 

1.  Soak the dahl for at least an hour in 2 cups water. Drain and rinse before cooking. 
2. Cook rice in a pot or instant pot until slightly cooked but still a bit hard. 
3. Add the dahl, veg and spices and coconut butter to the rice and cook in an Instant Pot on a high-pressure setting for 30minutes. If you don’t have an Instant Pot you can cook it on the stove with a little more water for about an hour or until soft. 
4. Once cooked, stir through until well combined. It should be very soft, but not soupy. 
5. Serve warm with a scattering of coriander, seeds and coconut yoghurt.