13 Bean Dahl

1c Bob's Red Mill 13 Bean Mix (I love Bob)
5 c water
small piece Kombu
2 T coconut oil
1/2 T ginger
1/2 T fennel seeds
1 t cayenne
4 t coriander
2 t cumin
3 medium tomatoes diced, or 2 cans
1 t salt
optional garnish with tumeric cashew cream, (recipe follows) bean sprouts and fried chickpea noodles

Tumeric Cashew Cream
cashew cream (1 part H20 + 1 part cashew, blend until smooth)
shake of tumeric
dash of salt
pinch of cayenne

 Soak the beans overnight. Then cook 1 c beans in 5 c water for an hour or until soft.
Meanwhile, heat oil in saucepan. Add the ginger and fennel seeds and cook for 1 minute. The oil should be hot enough to should hear it sizzle, but not so hot that it burns. Then add cayenne, coriander, cumin and cook for an additional minute. Now, add the diced tomatoes and cover. Cook until the tomatoes have completely fallen apart and the mixture has become a sauce. Now stir in the beans and simmer for 10 minutes.