Olive Magazine
Dal Recipe with Coconut Rice

Coconut rice with dahl

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Let us save you from your recipe rut with one of our new midweek favourites: coconut rice with dahl. Packed with flavour you won't be missing the meat from this dish, and it's full of protein too

  • Vegetarian
Nutrition:
NutrientUnit
kcal908
fat22g
carbs140.6g
fibre7.1g
protein34.4g
salt0.5g
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Try this recipe for coconut rice with dahl then check out our coconut dahl with crispy paneer, lentil curry and sweet potato and lentil curry. For more inspiration, see our collection of dahl recipes.

Ingredients

  • 200g basmati rice
  • 2 cardamom pods
  • 200ml coconut milk
  • 200g red lentils
  • ½ onion, finely chopped
  • grated to make 1 tbsp ginger
  • 1 tsp turmeric
  • oil
  • 1 cinnamon stick
  • 1 dried red chilli
  • 1 tsp brown mustard seeds
  • 8 curry leaves

Method

  • STEP 1

    Put the rice in a pan with the cardamom pods, a pinch of salt and the coconut milk and add enough water to come one finger’s-width above the rice. Bring to a simmer, put a lid on and simmer for 10 minutes or until the rice is cooked through. Meanwhile, put the lentils in a pan with the onion, ginger and turmeric, add enough cold water to cover by 2 cm and simmer until tender and mushy and the water is absorbed, about 15 minutes adding more water if you need to. Heat a little oil in a small pan and add the cinnamon, chilli, mustard seeds and curry leaves and keep heating until the seeds start to pop. Tip into the lentils, season well with salt and stir. Serve over the rice.

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