Vegan Dahl

 Linda Engelbrecht, The Honest Grazer   2019-09-17  Comments Kid Friendly, Soups, Stews & Broths, Vegan & Vegetarian
Ipvegandahl1024x768

This vegan, ayurvedic dahl is the ultimate wholesome and comforting soul food filled with flavourful, warm spices. 


Serves:
3-4
Prep Time:
10 mins
Cook Time:
40 mins                                                        


  • 1.5 cups dried dahl
  • 1 cup long-grain brown rice
  • 3 tablespoons coconut butter
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp fenugreek
  • 1 tsp jaggery
  • 1 tbsp salt (omit if using stock)
  • 4-5 cups vegetable stock or water
  • 1 cup cauliflower
  • 1 cup another veg of choice – zucchini, spinach, carrots


To Serve:

  • Handful fresh coriander
  • Coconut yoghurt
  • Roasted seeds


Soak the dahl for at least an hour in 2 cups of water. Drain and rinse before cooking.


Cook the rice in the Instant Pot until slightly cooked but still a bit hard.


Add the dahl, vege, spices and coconut butter to the rice and cook in the Instant Pot on the high-pressure setting for 30 minutes. 


Once cooked, stir through until well combined. It should be very soft, but not soupy.


Serve warm with a scattering of coriander, seeds and coconut yoghurt.

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