There are three secrets to this dahl:
TONS of spice.
Long cook time.
So much coconut cream.
In 1/4 cup oil (canola or rice bran) fry for a minute or two:
1/4 cup mild yellow curry powder
3 Tbsp garam massala
2 Tbsp tumeric
Then add 1 litre boiling water and 1 litre coconut cream.
And 2 Tbsp veggie stock powder.
Bring to a boil.
1.5 cups Yellow split peas
1 cup red lentils
.5 cup puy lentils/green or brown lentils
Bring it back up to a boil, then turn it off.
Leave covered. Forget about it for a while.
Go to morning class. Take steps towards understanding the habit patterns of the mind. Remember to breathe.
Come back. Turn the heat back up, get it simmering.
1/2 pumpkin, cubed into 1cm pieces
Turn heat to low. Keep covered, stir often.
This will stick to the bottom of the pot from now on. Stir it every now and then.
If it’s looking too dry, add more boiling water. I’ve never actually measured how much I’ve used before, I always just eyeball it.
Once it’s cooked and everything is soft (the red lentils will turn to mush, the yellow peas will have a bit of shape, and the puey/brown lentils will be intact but cooked), add other things:
Near the end, you can add:
Silverbeet or other hardy greens
Salt to taste.
Serve with ploughman’s chutney, or some amazing kasundi.
Serve over rice or on its own.
Serve with love in your heart for the nourishment of all beings.