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Red Lentil Coconut Dal with Tomato Chutney & Brown Basmati Rice
2 or 2 or 6 Serving Dinner

Red Lentil Coconut Dal

with Tomato Chutney & Brown Basmati Rice

Tags:
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
680
FAT
19g
CARBOHYDRATES
113g
PROTEIN
22g


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INGREDIENTS

Allergens: tree nuts
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
680
FAT
19g
CARBOHYDRATES
113g
PROTEIN
22g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add the brown basmati rice, 1½ cups water, and a pinch of salt to a small 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 onion. Peel and mince the ginger. Peel and mince the garlic. Rinse and sort the red lentils. Place a medium saucepan over medium heat with 1 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 2 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. Simmer, stirring constantly, until just wilted, about 2 to 3 minutes. Season dal with ½ 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!

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