Carnivores and herbivores alike will appreciate this yummy vegetarian dish!
Serves 60, Prep Time 30 minutes, Total Time 120 minutes
Ingredients:
2 cups split mung beans
2 cups split chickpeas
3 cups orange lentils
1 cup brown lentils
2+ cups ghee
1/2 cup cumin seed
3 cups minced onion
1.2-2 cups minced garlic
6 cups shredded carrot
2 tbsp. Tumeric powder
Instructions:
8 cups of “lentils” medium/large pot with 4:1 water ratio, bring to boil
Meanwhile, add 2 cups of ghee to medium saucepan, over high heat, you want it hot enough to almost burn the garlic, when hot add cumin, stir for 30 seconds, stir in garlic/onions, add 2 TBSP tumeric, stir for 1-2 minutes until soft/cooked and pour into boiling dal
Add the 6 cups of shredded carrot at the same time, salt and pepper to taste
Let it come back to a boil (2-3 minutes) and then cover and simmer at least 1-1.5 hours til serving, check its thickness depending on how long the simmer and add water as necessary (bring to boil when adding 2 cups of water, then simmer again). Meant to be thick as porridge, should be allowed to reduce, if you have room on stovetop use a brazier for easier reduction, serve hot
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