Ingredients - Moong Dahl and Roast Vegetables:
- 1 small eggplant, diced
- ¼ pumpkin ~ 450g, skin removed, cubed
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin, cold pressed olive oil
- 2 cups Moong Dhal (split mung beans)
- 8 cups filtered water
- 2 teaspoons turmeric powder
- 1 1/2 tbsp cumin powder
- 2 green chillies
- 2 tsp vegetable stock concentrate
- 2 tbsp extra virgin, cold pressed olive oil (or ghee for non vegan option)
- 2 onions, peeled and roughly chopped
- 4 large tomatoes, diced or 2 x 440g cans tomato
- 1 tbsp freshly grated ginger
- 2 tsp garam masala powder
- 1 medium cauliflower, chopped into florets
- Finely chopped fresh coriander leaves & lime wedges to serve
Ingredients - Coconut Rice:
- 2 cups brown jasmine rice
- 1 x 400g coconut milk
- 1 cup filtered water
- ½ cup vegetable stock
- 1 tbsp lime juice
Method - Moong Dahl and Roast Vegetables:
- Preheat oven to 180oC and line a baking tray with parchment paper.
- Toss eggplant, pumpkin and basil leaves in olive oil, and spread onto baking tray.
- Place in oven and roast for approximately 25 – 30 minutes until vegetables are soft and a little caramelized. Remove from oven and set aside.
- Meanwhile, heat a heavy based saucepan and dry roast the Moong Dhal for a few minutes until aromatic.
- Rinse the dhal, then place in a large pan, cover with water and soak for 30 minutes. Alternatively you can cook the dhal in a pressure cooker to speed up this process and reduce the lectin content of the dhal. You don’t need to soak it if you are using the pressure cooker.
- Drain the soaking dhal and place it in the saucepan or pressure cooker bowl. Add filtered water, turmeric, cumin, vegetable stock and the whole green chillies.
- Cook in pan for around 20-30 minutes until dhal is just soft. Alternatively pressure cook for around 8 minutes.
- Heat the oil or ghee in a large pan and add the onion, frying until soft.
- Add the ginger & tomatoes and stir.
- Add masala powder and mix in well
- Add cauliflower florets and coat well with the masala blend.
- Add the cooked dhal to this pan, stir well and cover the pan (add a little more water here if needed)
- Cook for a further 15-20 minutes until the cauliflower becomes soft
Method - Coconut Rice:
- Rinse the rice in cold water
- Place the rice and other ingredients in saucepan or clay pot, cover and bring to the boil
- Reduce heat and and simmer for 25-30 minutes, adding additional water if necessary
- When rice is cooked, remove from heat and allow to stand for 10 minutes
To Serve:
Place coconut rice in the bottom of a dinner bowl and add warm cauliflower dhal. Top with roast pumpkin & eggplant and sprinkle with fresh coriander. Serve with lime wedges.
