Red Lentil Coconut Dal
with Tomato Chutney & Brown Basmati Rice
- ¾ cup brown basmati rice
- 1 onion
- 1 oz fresh ginger
- 3 garlic cloves
- ½ cup red lentils
- 1 tbsp curry powder
- ½ tsp cayenne pepper
- 5.5 oz coconut milk
- 1 tsp turbinado sugar
- 6 oz Swiss chard
- ¼ cup tomato chutney
- 1 tbsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
- Medium saucepan
- Small saucepan with lid
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.
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.
Add the curry powder, and a pinch of cayenne to the saucepan. Toast the spices, stirring frequently, until fragrant, about 1 minute.
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.
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.
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!