1400 700 vegan redlentilcoconutdal horizontal

Red Lentil Coconut Dal

with Tomato Chutney & Brown Basmati Rice

dinner

Indian Dinner Grain Bowl Beans/Legumes Leafy Greens Gluten-Free High-Protein Soy-Free Comfort Foods Seasonal Menu Winter Recipes Chef's Choice Spring Recipes Nuts
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
680
FAT
19g
CARBOHYDRATES
113g
PROTEIN
22g

MAIN INGREDIENTS

  1. ¾ cup brown basmati rice
  2. 1 onion
  3. 1 oz fresh ginger
  4. 3 garlic cloves
  5. ½ cup red lentils
  6. 1 tbsp curry powder
  7. ½ tsp cayenne pepper
  8. 5.5 oz coconut milk
  9. 1 tsp turbinado sugar
  10. 6 oz Swiss chard
  11. ¼ cup tomato chutney
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the brown basmati rice, 4¾ cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Simmer until the rice is cooked and all of the water is absorbed, about 35 to 40 minutes.

2
Prepare the vegetables

Peel and dice the onions. Peel and mince the ginger. Peel and mince the garlic. Rinse and sort the red lentils. Place a large pot over medium heat with 2 tbsp vegetable oil. Once hot, add the diced onion, minced ginger, and minced garlic. Cook, stirring frequently, until the onion softens, about 3 to 4 minutes.

3
Add the spices and lentils

Add the curry powder, and a pinch of cayenne to the saucepan. Toast the spices, stirring frequently, until fragrant, about 1 minute.

4
Simmer the dal

Add the lentils, coconut milk, sugar, and 6 cups water to the saucepan. Bring to a boil, reduce heat to low, cover, and simmer until the lentils are tender, about 14 to 16 minutes. Roughly chop the Swiss chard leaves and stems.

5
Finishing touches

Stir the chopped Swiss chard into the dal in batches, letting it wilt between additions. Simmer, stirring constantly, until just wilted, about 2 to 3 minutes. Season dal with 2 tsp salt.

6
Serve

Fluff the rice with a fork. Divide the brown basmati rice between large shallow bowls and top with the red lentil coconut dal. Dollop with tomato chutney. Dig in!