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Coconut lentil dhal with saffron pilaf rice
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Try a flavorful Coconut Lentil Dhal with fragrant Saffron Pilaf Rice, courtesy of taste.com.au and SunRice.
Ingredients:
  • 100g split peas
  • 20.00 ml ghee
  • 2.00 brown onion, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp brown mustard seeds
  • 1/2 tsp ground turmeric
  • 1.25 gm ground cinnamon
  • 200.00g lentils
  • 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 1/2 small cauliflower, cut into small florets
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 400ml can coconut milk
  • 2 tsp garam masala
  • 40.00 ml ghee
  • 400g basmati rice
  • 1 tsp saffron threads
  • 750ml water
  • Mint yoghurt, to serve
  • Naan bread, to serve
Instructions:
  • In a bowl, soak the split peas in cold water overnight. The next day, rinse under running cold water and drain well.
  • In a large saucepan, heat the ghee. Sauté the onion for 10 minutes until golden. Stir in garlic, ginger, cumin, coriander, mustard, turmeric, and cinnamon for 1 minute to release the aroma. Add split peas, brown and red lentils, pumpkin, cauliflower, tomato, and coconut milk. Bring to a boil, then simmer covered on low heat for 30 minutes until lentils are tender. Stir in garam masala, and season with salt and pepper. Enjoy!
  • Heat ghee in a large saucepan over medium heat. Saute onion until golden, then add rice, saffron, and water. Bring to a boil, then simmer covered for 12 minutes until rice is tender. Let it rest for 5 minutes covered before fluffing with a fork.
  • Plate the rice, layer with dhal, and garnish with fresh coriander.

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