Vegetable Dahl

This dahl is one of my all time favorites! As a super bonus, this nourishing, delicious Dahl can be cooked one of three ways depending on your cooking style and preferred method.

1.      Conventional cooking method on the stove – when you have the time to put extra love and energy into your food preparation.

2.      Using a slow cooker – when you are super organised in the morning put the slow cooker on and then a warm nourishing meal awaits you ready to go for dinner.

3.      Using a pressure cooker – short of time? Within 30 minutes your all-in-one meal is ready - fresh nourishing and wholesome.

Ingredients

1 tablespoon ghee

1 teaspoon of turmeric (fresh or powdered)

2-3 teaspoon panchaporum

1 teaspoon grated fresh ginger

2 shallots

1 green chilli

1-2 tsp tamarind pulp

½ tsp Himalayan salt

1 teaspoon black pepper

2 teaspoon garam masala

3/4 cup of washed moong bean

3/4 cup of washed mixed lentils

2 cups of chopped seasonal vegetables (celery/celeriac, carrot, zucchini, sweet potato)

1 cup chopped fresh tomatoes

1 cup of tomato passata

4-6 cups veggie stock (or make your own)

Method 

Heat ghee and add fresh spices and panchaporum, continue to heat until the herbs start popping and add remaining spices with the chopped shallots. Add veggies and washed moong and lentils, continue to stir, covering the mixture in the spices and ghee. Add tomatoes and vegetable stock.

1.      Cook 6-7 hours on low temperature in your slow cooker.

2.      Cook in a pressure cooker – set for approximately 15-20 minutes

3.      Cook on the stove, add extra liquid as required. (approximately 40-45 minutes)  

Adjust spices according to taste, season and Dosha.

Serve with Yellow rice and Beetroot Dip