Mahavira’s Dal Recipe is great for large gatherings and potluck dinners. This generous batch of dal, featuring suggested vegetables or your garden’s seasonal picks, is sure to please a crowd. It yields a large pot, making it perfect for batch cooking and freezing for future meals. Enjoy the convenience and flavour of this hearty dish at your gatherings!
Dal is a wholesome and comforting Indian dish made from dried and split legumes, such as lentils, peas, or beans. It’s cooked with aromatic spices, resulting in a flavourful, often creamy, stew-like consistency. Dal is a staple in Indian cuisine, enjoyed as a side dish or a main course, and it can pair with rice, bread, or served on its own. With many regional variations, dal offers a diverse range of flavours and is hearty, nutritious, and delicious.
- 2 tsp olive oil
- 2 whole Onion Diced
- 4 cloves Garlic Crushed
- 1 tbsp Ginger Grated
- 1 tbsp Mahaviras Feast Heaped
- 1 tbsp Turmeric
- 2 tbsp Tomato Paste
- 2 cups Red Lentils Washed well and drained
- 1/2 cup Basmati Rice Triple rinsed and drained
- 8 cup Vegetable Stock
- 1 cup Cauliflower cut in small pieces
- 1 whole Sweet Red Pepper Diced
- 1 cup Green Peas Fresh or Frozen
- 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.