Red Lentil Dahl with Pilaf
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Aromatic red lentil dahl simmered with spices, tomatoes, and coconut milk is paired with a buttery onion and pea basmati rice pilaf. This hearty, plant-based dish is rich in flavour and perfect for a comforting, wholesome meal. |
Ingredients
Method
Ingredients
- 1 tbsp ghee
- 1 small red onion (diced)
- 2 garlic clove (finely chopped)
- 2 knob of ginger (grated)
- Bird’s eye chilli (sliced (optional))
- 1 tsp black mustard seeds
- 6 curry leaves
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- 6 curry leaves
- 200 g dried red split lentils, rinsed and drained
- 750 ml water
- 400 g crushed tomatoes
- 200 ml coconut milk
- 2 cup baby spinach
- 300 g SunRice Basmati Rice
- 500 ml water
- 2 tbsp ghee
- 1 large onion (finely chopped)
- 1 tbsp chopped coriander leaves
- 150 g frozen peas
- Salt (to taste
Method
- Heat vegetable oil in a large frying pan over medium heat. Add diced onion, chopped garlic, grated ginger, sliced chilli (if using), curry leaves and black mustard seeds. Sauté for 3-4 minutes until aromatic.
- Stir in curry powder, ground turmeric, and garam masala. Cook for another 2-3 minutes.
- Add dried lentils to the pan and stir to combine with the spices. Pour in water and tomatoes and bring to a gentle simmer.
- Let the dahl simmer for 20-25 minutes, stirring occasionally until it thickens and flavours meld.
- Stir in coconut milk and spinach. Simmer for an additional 5-7 minutes.
- Prepare the Butter Onion Pea Rice Pilaf:
- Add ghee, SunRice Basmati Rice, onion, coriander and peas to the rice cooker and stir.
- Top with water and cook.
- Fluff before putting into a large bowl to serve
