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Lemon Masoor Dal with Coconut Rice & Butter Crisp
2 or 4 Serving Dinner

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.

Tags: Gluten-Free High-Protein Soy-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
45 min
CALORIES
780
FAT
30g
CARBOHYDRATES
106g
PROTEIN
26g

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INGREDIENTS

  1. 2 tbsp vegan butter
  2. 1/4 cup toasted coconut
  3. 2 garlic clove, peeled and minced (divided)
  4. 1 tbsp brown mustard seeds
  5. 1/2 cup white basmati rice
  6. 5.5 oz coconut milk
  7. 1 jalapeño, trimmed, deseeded and minced
  8. 1 tsp garam masala
  9. 1 oz ginger, peeled and grated
  10. 3/4 cup red lentils
  11. 4 oz Swiss chard, leaves chopped and stems thinly sliced
  12. 1 lemon, zested and juiced (divided)
  13. 0.25 oz cilantro, leaves and tender stems chopped
  14. 2 tsp vegetable oil*
  15. Salt*
  16. Pepper*
Allergens: tree nuts (coconut)
Tools: Small saucepan with lid, Medium saucepan with lid
SERVINGS
PREP & COOK TIME
45 min
CALORIES
780
FAT
30g
CARBOHYDRATES
106g
PROTEIN
26g

Get Recipes Delivered

INSTRUCTIONS

1
Make the butter crisp

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.

2
Cook the coconut rice

Combine rice, coconut milk, ¼ tsp salt, and ½ cup water 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. (4-serving meal: use ½ tsp salt, 1 cup water)

3
Cook the lentils

Heat 2 tsp vegetable oil in same medium saucepan over medium-high heat. Add jalapeño, garam masala, ginger, and remaining garlic and cook until fragrant, 1 to 2 minutes. Add lentils, 1¾ cups water, and ½ 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. (4-serving meal: use 4 tsp vegetable oil, 3½ cups water, 1 tsp salt) (TIPS: To “sort” means to look for and discard any naturally occurring debris or stones. Wash your hands and cutting board well after handling the chiles.)

4
Serve

Add 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!

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