Coconut rice with dahl
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
- 200g basmati rice
- 2 cardamom pods
- 200ml coconut milk
- 200g red lentils
- ½ onionfinely 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.
