The founder of Monsoon Coast designed this recipe to make a large batch of dal. It is perfect for a potluck dinner or large family gathering. The suggested vegetables work really well, but by all means, use whatever is fresh from your garden and/or in season. Enjoy! Yields a giant pot. Freezes very well for batch meals.
2 tsp olive oil
2 onions, diced
4 cloves garlic, crushed
1 TBL ginger, grated
1 heaped TBL Mahavira’s Feast
1 TBL turmeric
2 TBL tomato paste
2 cups red lentils, washed well and drained
½ cup Basmati rice, triple rinsed and drained
8 cups vegetable stock
1 cup cauliflower, cut in small pieces
1 sweet red pepper, diced
1 cup fresh or frozen green peas
1 can coconut milk
Salt to taste
In a very large pot sauté onions in oil until translucent (about 10 minutes).
Add garlic and ginger. Sauté for 2 minutes.
Add spices and stir well. Cook for 2 minutes until fragrant.
Add tomato paste. Cook for 2 minutes.
Add lentils and rice and stir to combine with onion and spice mixture.
Add 7 cups of the vegetable stock. Bring to a boil and then reduce to low, cover and simmer.
After 10 minutes add the cauliflower and stir in. Cover and simmer for another 10 minutes.
Stir in the rest of the vegetables and more stock as needed to keep the consistency of a thick soup. Once all the vegetables are in, add salt to taste.
Cook for 10 minutes until the vegetables are nearly done.
Stir in the coconut milk, simmer for about 10 more minutes to combine the flavours. adjust seasoning.