Description
Red Lentil Dhal & Rice
This comforting dish is a beloved staple across many cultures. Drawing inspiration from Ayurvedic traditions, Red Lentil Dhal and Rice offers more than just flavor—it’s about balance and nourishment. Rich in spices like turmeric and cumin, this one-pot meal provides warmth and well-being, perfect for chilly evenings or a cozy Sunday night. Its creamy texture and aromatic spices make it a hit, even for those new to plant-based meals.
500g red lentils
2 small red onions, chopped
800g canned tomatoes
1 tbsp coconut oil
2 garlic cloves
1 tbsp ginger, grated
400ml coconut milk
Spices: 2 tsp garam masala, ½ tsp cumin, 2 tsp turmeric
300g basmati rice
1¾ cup water
1 tsp salt
Directions:
1. Soak lentils while prepping ingredients.
2. Cook rice, simmer for 15 mins.
3. Sauté onion, garlic, spices in coconut oil.
4. Add ginger, tomatoes, lentils, simmer 20 mins.
Prep Time: 5 mins
Kcal: 410
Step-by-Step Guide
1. Prep & Soak: Rinse 500g red lentils thoroughly and place them in a bowl covered with water to soak. Finely chop 2 red onions, mince 2 garlic cloves, and grate 1 tbsp of fresh ginger.
2. Cook the Rice: In a pot, combine 300g rinsed basmati rice with 1¾ cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered.
3. Build the Dhal Base: In a large pot or Dutch oven, heat 1 tbsp coconut oil over medium heat. Add the chopped onions and sauté for 5 minutes until soft. Add the garlic, 2 tsp turmeric, ½ tsp cumin, and 2 tsp garam masala. Cook for 1 minute until fragrant.
4. Simmer the Dhal: Stir in the grated ginger, 800g canned tomatoes (with their juices), the drained red lentils, and 400ml coconut milk. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the lentils are tender and the mixture is creamy.
5. Final Adjustments: Taste and adjust seasoning with more salt if needed. If the dhal is too thick, add a splash of water to reach your desired consistency.
Serving Suggestions
Serve the hot, creamy dhal over a bed of fluffy basmati rice. For a vibrant finish, garnish with fresh cilantro, a squeeze of lime juice, or a dollop of plant-based yogurt. A side of warm naan bread or roasted papadums makes for perfect dipping. For added texture and freshness, top with thinly sliced red chili or a quick onion salad.
How-to Summary
To make Red Lentil Dhal & Rice: Soak lentils and cook rice separately. Sauté onions, garlic, and spices in oil. Add ginger, tomatoes, lentils, and coconut milk, then simmer for 20 minutes until creamy. Serve the dhal over the rice with your chosen garnishes.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but cooking times will vary. Brown or green lentils hold their shape better but require longer cooking (30-40 mins). Red lentils are chosen for their fast cooking and creamy texture.
How can I make this dish spicier?
Add a finely chopped fresh chili (like a serrano or Thai chili) when sautéing the onions, or include ½ tsp of cayenne pepper with the other dried spices.
Is there a substitute for coconut milk?
For a lighter version, you can use light coconut milk or even a creamy, unsweetened plant-based milk like cashew or oat milk. The richness will be less pronounced.
How should I store and reheat leftovers?
Store dhal and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth to the dhal to loosen it up.
Can I make this in an Instant Pot?
Absolutely. Use the sauté function for the onion and spices. Then add all dhal ingredients (except garnishes), secure the lid, and cook on high pressure for 8-10 minutes, with a natural pressure release.
Common Mistakes to Avoid
- Not rinsing lentils or rice: This can leave a dusty residue. Always rinse until the water runs clear.
- Overcooking the lentils: Red lentils can turn to mush. Simmer just until tender, about 20 minutes.
- Burning the spices: Toast them only for about 60 seconds after adding to the oil. If they cook too long, they can become bitter.
- Forgetting to season at the end: Always taste and adjust salt and spice levels after cooking, as flavors develop.
Conclusion
This Red Lentil Dhal and Rice recipe is a testament to how simple ingredients can create a deeply satisfying and nourishing meal. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a perfectly creamy, spiced dhal paired with fluffy rice. It’s a versatile, plant-based dish that promises comfort and flavor in every bite, perfect for meal prep or a comforting weeknight dinner.