Coconut Dhal with Pilau Rice
Ingredients
Coconut dhal
- 1 tbsp coconut oil or olive oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 small onion
- 1 large dried red chilli
- 1 tomato
- 100 g dried red lentils
- 200 ml coconut milk or soy single cream
- 125 ml water
- Large pinch of salt
Pilau rice
- 2 tbsp olive oil
- 1 small onion
- 1 tsp cumin seeds
- 6 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 150 g basmati rice
- 300 ml water
Topping
- 1 tbsp coriander leaves
- Hot red chilli sauce (optional)
Preparation
Coconut dhal
Heat the coconut oil and mustard seeds in a pan with the lid on; when the mustard seeds start to pop, add the spices and onion and cook over a medium heat for 5-10 minutes.
Add the remaining ingredients.
Bring to the boil, stirring frequently.
Reduce the heat and simmer for 35 minutes, stirring occasionally.
Pilau rice
Heat the olive oil until it is very hot and fry the onion until brown and crispy.
Remove the onion and set aside.
Add the spices and fry over a medium heat for 1 minute.
Add the rice and fry for 2 minutes, stirring.
Add the water, bring to the boil, reduce the heat.
Cover and simmer for 10 minutes until the rice is cooked.
Serving
Serve the dhal on a bed of rice, topped with coriander leaves and red chilli sauce.
