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.