Red Lentil Dal with Coconut Rice

Ingredients

• 1 1/2 cups dried red lentils, rinsed until water runs clear
• 2 tablespoons neutral oil or ghee
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth or water
• 1 teaspoon salt, plus more to taste
• 1 cup jasmine or basmati rice
• 1 (13.5 oz) can full-fat coconut milk
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. For the rice, combine the rice, 1 cup of the coconut milk, 3/4 cup water, and a pinch of salt in a medium saucepan; bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes without lifting the lid.
2. Remove the rice from heat and let it sit covered for 10 minutes, then fluff with a fork; it is done when all liquid is absorbed and grains are tender.
3. Meanwhile, heat the oil in a large pot or Dutch oven (at least 4 quarts) over medium heat until it shimmers, about 1 minute.
4. Add the chopped onion and cook, stirring occasionally, for 5 minutes until soft and translucent.
5. Stir in the garlic and ginger and cook for 1 minute until fragrant.
6. Add the cumin, turmeric, coriander, and cayenne if using, and stir constantly for 30 seconds until the spices smell toasty (do not let them scorch).
7. Pour in the diced tomatoes with their juice and cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
8. Add the rinsed lentils, broth, and 1 teaspoon salt, and stir to combine.
9. Bring to a boil over high heat, then reduce to a gentle simmer over medium-low heat, partially cover, and cook for 18 to 20 minutes, stirring every 5 minutes, until the lentils have completely broken down into a thick, porridge-like consistency.
10. Stir in the remaining coconut milk and simmer uncovered for 3 more minutes until heated through and creamy.
11. Remove from heat and stir in the lemon juice, then taste and add more salt if needed.
12. Serve the dal hot over the coconut rice, topped with chopped cilantro.

Tips

Why You'll Love This

• One pot, pantry-friendly, and naturally gluten-free
• Creamy without any dairy
• Freezes beautifully for easy weeknight meals

Nutrition

Nutrition values are estimated per serving based on the ingredients used.