2 tablespoons coconut oil

2 teaspoons brown mustard seeds

2 teaspoons fennel seeds

2 teaspoons cumin seeds

2 teaspoons fenugreek seeds

2 teaspoons turmeric

2 teaspoons ground ginger

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1 tablespoon chopped garlic (about 2 – 3 cloves)

1/2 cup chopped onion (or shallot)

2 cups split mung bean dahl (or golden lentils)

1 cup white basmati rice

3 – 5 cups chopped vegetables

4 cups vegetable broth or stock

4 cups water

2 bay leaves

Coriander (cilantro) & coconut yoghurt to garnish 


Heat the oil in a large stockpot or dutch oven. Once melted, add the spices. Cook the spices in the oil until they start to become aromatic, about 2 – 3 minutes. From there add the garlic and onion/shallots and cook another 2 minutes or so.

Add the beans, rice and veggies and give it a quick stir to ensure the spices are evenly coating the rest of the ingredients. Pour in the liquids and stir in the bay leaves.

Bring the mixture to a boil, then reduce to simmer and cover and cook for about an hour. Remove the lid, give the mixture a good stir and add a touch more liquid if desired.

When ready to serve, portion out between bowls. Top with coriander (cilantro) and coconut yoghurt if desired.