Yellow Moong Dhal With Steamy Basmati

recipe serves 4-6:
For the Dhal add the following in order to a heavy bottomed pot:

• 4cups Yellow Split Moong Dhal (washed)  
• Double the amount of filtered water
• 2tablespoons turmeric
• 1/4tsp Cayenne or Cracked Black Pepper
• 1/4tsp Fennel powder
• 1/4tsp Fenugreek powder
• 1tablespoons cumin powder
• 1tsp Coriander powder
• 1tsp Pomegranate seed powder
• 1/4tsp Cardamom powder
• 1tablespoon Urban Forager Veggie Stock concentrate 
• 2tablespoon (give or take) fine Rock Salt 
• 1 knob fresh ginger peeled & finely sliced (add 2 big slices into pot) save rest and for the sauce 
• bring to boil and let simmer on low heat with lid on for around 15-20min

For the Dhal Sauce add the following in order to a hot cast iron wok or heavy fry pan (make sure it is completely dry so spices don't explode:

• 2tablespoons Organic Ghee (wait until ghee melts completely) 
• 1tablespoon Black Mustard Seeds (wait for them to pop first before adding in the next)
• 1tsp Whole Cumin Seeds 
• 1big Red Onion finely chopped & browned (add pinch of salt to help caramelise)
• the rest of the sliced Ginger
• 2cloves Garlic finely chopped
• Cook until golden then add 
• 3ripe Roma tomatoes roughly diced
• 6Baby Courgettes roughly diced
• lightly steam then add to dhal pot, cover & turn off heat to let flavours merge
• add 1bunch of Coriander (stems & leaves) finely chopped add into pot before serving
• Serve warm with extra ghee on top

For the Rice add to heavy bottom pot or rice cooker:

• 2cups of White Basmati rice (thoroughly washed)
• 4cups of filtered water
• cover and cook on medium heat until water evaporates and rice is fluffy and standing upward or cook as per instructions Top with Raisins, toasted nuts & lemon

*Good for breastfeeding mothers, those recovering from illness or surgery (make a really soupy version to assist low digestion)