Red Lentil Dahl with Pilaf
- Serves 4
- Prep time: 15 mins | Cooking time: 40 mins
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
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
