Red Lentil Coconut Dal
with Cilantro Chutney & Brown Basmati Rice
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dinner
The word “dal” references any dry, split pulses that soak up flavor and become tender. The flavor will come from the Indian spice blend, our favorite mix of ground turmeric, cumin, and coriander. Bright green Swiss chard dots the curry at the end, and cooking the greens inside the dal itself ensures you keep all the vitamins and minerals!
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
690
FAT
19g
CARBOHYDRATES
113g
PROTEIN
26g
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MAIN INGREDIENTS
- ¾ cup brown basmati rice
- 1 onion
- Fresh ginger
- 3 cloves garlic
- 1 tbsp Indian spice blend
- 1 tbsp tomato paste
- ½ tsp cayenne pepper
- ½ cup red lentils
- 1 can coconut milk
- 1 packet coconut sugar
- 4 oz Swiss chard
- 3 tbsp cilantro chutney
- 1 tbsp vegetable oil*
- Salt*
- *Not Included
- For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition
TOOLS
- Small saucepan
- Medium saucepan
INSTRUCTIONS
1
Cook the rice
Add the brown basmati rice, 1 ¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the rice is tender and all of the water is absorbed, about 35 to 40 minutes.
2
Prepare the vegetables
Peel and dice the onion. Peel and mince or grate the ginger. Peel and mince or grate the garlic. Rinse and sort the red lentils. Place a medium saucepan over medium heat with 1 tbsp vegetable oil. Once hot, add the onion, ginger, and garlic. Cook, stirring frequently, until the onion softens, about 3 to 4 minutes.
3
Add the spices and lentils
Add the Indian spice blend, tomato paste, and as much cayenne pepper as you’d like to the saucepan. Cook, stirring frequently, until fragrant, about 1 minute.
4
Simmer the dal
Add the red lentils, coconut milk, coconut sugar, and 2 cups water to the saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, about 14 to 16 minutes. Roughly chop the Swiss chard leaves and thinly slice the stems.
5
Finishing touches
Once the lentils are tender, stir the chopped Swiss chard into the dal. Simmer, stirring constantly, until the leaves are just wilted. Season the red lentil coconut dal with 1 ¼ tsp salt.
6
Serve
To serve, divide the brown basmati rice between large shallow bowls and top with the red lentil coconut dal. Drizzle with cilantro chutney.
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KABOCHA SQUASH CURRY with Toasted Coconut & Dates
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