• Measure out the Lentils you are using, you could also use yellow splits peas, but the texture of the Moong dahl is preferable in my book. Rinse and soak minimum 4-5 hours.
• Heat up wok with olive oil to a medium heat.
• Drain soaked lentils, rinse again and now prep your ingredients. I pop the seeds in one small dish and the powders in another.
• Slice up finely, ginger and chilis,
• In the wok, add ginger, chilis and Cumin seeds, coriander seeds, mustard seeds, fenugreek seeds. Lighty sizzle for a few minutes until the coriander starts popping, this releases the flavor of the seeds.
• Carefully add some hot water, and add the powdered spices and stir gently to dissolve everything.
• Add lentils and simmer for about 20 minutes or so. Taste test to see if the dahl is cooked. Keep checking and stiring occasionaly and don't let it dry out, you may need to keep adding some more water.
• If adding vegetables as I do, chop up some root vegetables to your liking or you could grate them if you don't like the chunky texture. If you add in these chopped up in cubes then add in 10 mins approx before the 20 mins is up.

  If adding grated then add at the end of the 20 minutes and finish off cooking for another 5-10 minutes.

Cooking of Rice

• Thoroughly rinse organic rice or organic quinoa.
• Saucepan of water add rice or quinoa, bring to simmer, white rice will take 15 minutes as will the quinoa.

  If using organic brown rice, this will take approx 20mins. Drain and keep hot in steamer or sieve.