with Brown Basmati Rice & Tomato Chutney
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- ¾ cup brown basmati rice
- 1 onion
- 3 garlic cloves
- 1 oz fresh ginger
- ⅓ cup beluga lentils
- ¼ tsp cumin seeds
- 1 tbsp curry powder
- 5.5 oz coconut milk
- 2 tsp turbinado sugar
- 1 lemon
- 3 tbsp vegan butter
- 3 tbsp tomato chutney
- 1 tbsp (2 tbsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Add brown basmati rice, 1½ cups (3 cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and rice is tender, 35 to 40 minutes.
Peel and dice the onion(s). Peel and mince the garlic and ginger. Rinse and sort the beluga lentils. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.
Heat 1 tbsp (2 tbsp) vegetable oil in a medium saucepan over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add diced onion, minced garlic, and minced ginger, and cook, stirring frequently, until onion softens, 3 to 4 minutes. Add curry powder and cook until fragrant, about 1 minute.
Add lentils, coconut milk, sugar, and 1 cup (2 cups) water to the saucepan with the onion. Bring dal to a boil, cover, reduce heat to low, and simmer until lentils are tender, 22 to 25 minutes.
Halve and juice the lemon(s). When the dal is finished cooking, add just 1 tbsp (2 tbsp) lemon juice, butter, and ½ tsp (1 tsp) salt, and stir. Fluff rice with a fork. Ladle the dal makhani into large bowls, and top with rice and tomato chutney. Dig in!