Coconut rice with dhal

Name: Coconut rice with dhal
Total time: 30 min
Yield: Serves 2
Cuisine: Indian
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

Published: March 25, 2015 at 3:05 PM

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Serves 2

Easy

Total time: 30 mins

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

Vegetarian

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Alternatives

Complete the dish

Try this recipe for coconut rice with dhal then check out our tarka dhal, coconut dhal with crispy paneer, lentil curry and sweet potato and lentil curry. For more inspiration, see our collection of dhal recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal908
fat22g
carbs140.6g
fibre7.1g
protein34.4g
salt0.5g

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.

Check out more of our best curry recipes

Bowl of creamy aubergine curry with a plate of forks at the side

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