In a dutch oven or large saucepan on medium heat, place the onion, celery, and carrots. Stirring frequently and adding water so the veggies don’t stick to the pan, cook for about 5 minutes.
In a blender add ginger, coconut, cilantro or thai basil, lime juice, and ½ c. water and blend until liquefied.
Add the rice, dal, blended items, and water to the onion, celery, and carrots. This is a good time to add optional veggies as well.
Bring to a boil and then let simmer, lightly covered, until the dal and rice are cooked (about 20 minutes). Add sesame oil and salt to taste.