Red Lentil Dhal And Rice
Dhal and rice, a staple combination in many cultures, form the heart of a simple yet nourishing dish. In this recipe with red lentil dhal and rice split lentils are cooked together with aromatic rice and spices to create a comforting one-pot meal.
Ingredients
For the dhal
- 500 g red lentils dry
- 2 small red onions chopped
- 800 g canned tomatoes (or 800ml puree) peeled and chopped
- 1 tbsp coconut oil (or olive oil)
- 2 garlic cloves
- 1 tbsp ginger root (up to 2 tablespoons) freshly grated and chopped
- 400 ml thick coconut milk optional
Spices
- 2 tsp garam masala (up to 4 teaspoons or curry powder)
- ½ tsp coriander (up to 2 teaspoons) ground
- ½ tsp cumin (up to 2 teaspoons) ground
- 2 tsp turmeric ground
- ½ tsp white pepper ground
- ½ tsp chilli flakes (up to 2 teaspoons)
For the rice
- 300 g basmati rice
- 1¾ cup water
- 1 tsp salt
To serve
- fresh coriander leaves
- 200 ml thick coconut milk optional
Instructions
Prepare Lentils:
- Place the red lentils in a bowl and cover them with cold water. Let them soak while you prepare the other ingredients for the dhal. Soaking the lentils makes them easier to digest. For even better results, soak the lentils for a few hours or overnight if possible.
Cook Rice:
- Wash the basmati rice in a sieve, then transfer it to a saucepan with a lid. Add water, and salt to the saucepan.
- Bring the water to a boil with the lid closed. Once boiling, reduce the heat to the lowest setting and let the rice simmer for about 15 minutes until cooked through. If necessary, turn off the heat completely to prevent burning. Keep the rice warm with the lid closed until the dhal is ready.
Prepare Dhal:
- Rinse the soaked lentils in a sieve to remove any excess water.
- Heat coconut oil in a large, deep pan or saucepan. Stir-fry the curry powder, cumin, and coriander briefly until fragrant.
- Add the chopped red onion and garlic to the pan, and sauté for about 2 minutes.
- Stir in the ginger, tomatoes, and drained lentils. Deglaze the pan with coconut milk and water.
- Add canned tomatoes or puree, and salt to the pan. Simmer the mixture over medium heat with the lid closed for 15–20 minutes until the lentils are soft. If the dhal becomes too dry, gradually add more water until it reaches a smooth, curry-like consistency.
Finish and Serve:
- Remove the dhal from the heat and stir in the spinach until wilted.
- Season the dhal to taste with salt and pepper.
- Serve the dhal with the cooked rice, a dollop of thick coconut milk and freshly chopped coriander leaves on top.