Lemon Masoor Dal
with Coconut Rice & Butter Crisp
Masoor dal refers to small, reddish-brown lentils, a staple in Indian cooking. This bright, warmly spiced lentil dish is served over creamy, tender coconut rice. We top the meal with a buttery, toasty coconut crisp, speckled with mustard seeds, lemon zest, and fresh cilantro.
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INGREDIENTS
- 2 tbsp vegan butter
- 1/4 cup toasted coconut
- 2 garlic cloves, peeled and minced (divided)
- 1 tbsp brown mustard seed
- 1/2 cup white basmati rice
- 6.76 floz coconut milk
- 1 jalapeƱo, trimmed, deseeded and minced
- 1 tsp Garam Masala
- 1 oz ginger, peeled and grated
- 3/4 cup red lentils, sorted
- 4 oz Swiss chard, leaves chopped and stems thinly sliced
- 1 lemon, zested and juiced (divided)
- 0.25 oz cilantro, leaves and tender stems chopped
- 2 tsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Melt butter in medium saucepan over medium-low heat. Add coconut, just half the garlic, and mustard seeds and cook, stirring constantly, until garlic is golden and mustard seeds just begin to pop, 2 to 4 minutes. Remove from heat immediately and transfer to small bowl. Wipe saucepan clean and set aside for step 3.
Combine rice, coconut milk, ā cup water, and Ā¼ tsp salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes.
Meanwhile, heat 2 tsp vegetable oil in same medium saucepan over medium-high heat. Add jalapeƱo, just 1 tsp garam masala, ginger, and remaining garlic and cook until fragrant, 1 to 2 minutes. Add lentils, 1Ā¾ cups water, and Ā½ tsp salt. Bring to a boil, reduce heat to low, cover, and cook until lentils are tender and burst, 15 to 20 minutes. Stir in Swiss chard. Remove from heat and add lemon juice. Season to taste with salt and pepper and cover to keep warm.
Stir lemon zest, cilantro, and a pinch of salt to butter crisp. Divide coconut rice between bowls and top with lemon masoor dal. Sprinkle with butter crisp. Dig in!
CULINARY NOTES:
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