Creamy Coconut Dhal with Turmeric Basmati Pilaf and Cucumber Tomato Salad

A comforting red lentil dhal curry made with coconut milk and tempered with aromatic spices, served with a flavorful turmeric-infused basmati pilaf and a refreshing, crisp salad.

• Prep: 25 min
• Cook: 55 min
• Total: 1 hr 20 min
• Servings: 6
• Cuisine: Sri Lankan
• Difficulty: Medium
• Cost: $1.93/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sodium

Tags

• healthy
• comfort food
• savory
• fresh
• classic
• boil
• budget-friendly

Ingredients

• 1.5 cup red lentils (rinsed)
• 7 cup water (for dhal and for pilaf)
• 13.5 fluid ounce full-fat coconut milk
• 1 yellow onion (medium, finely diced)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 0.5 teaspoon turmeric powder (divided)
• 0.5 teaspoon chili powder (or to taste)
• 1 teaspoon salt (or to taste)
• 1 tablespoon coconut oil (for dhal tempering)
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 6 curry leaves
• 1.5 cup basmati rice (uncooked, for pilaf)
• 1 tablespoon vegetable oil (for pilaf)
• 1 cucumber (small, diced)
• 2 Roma tomatoes (diced)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon lime juice

Instructions

1. For the Dhal Curry: In a large pot, combine the rinsed red lentils with 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until lentils are partially cooked.
2. Add half of the finely diced yellow onion, 1 clove minced garlic, half of the grated fresh ginger, 1/4 teaspoon turmeric powder, chili powder, and 1/2 teaspoon salt to the lentils. Stir well. Continue to simmer, covered, for another 15-20 minutes, or until the lentils are very soft and creamy.
3. Stir in the full-fat coconut milk and bring to a gentle simmer for 5 minutes. Remove from heat.
4. For the dhal tempering: In a small skillet, heat 1 tablespoon coconut oil over medium heat. Add mustard seeds and cumin seeds; let them splutter. Then add the remaining half of the yellow onion, 1 clove minced garlic, remaining half of the grated fresh ginger, and curry leaves. Sauté until fragrant and lightly golden, about 3-5 minutes.
5. Pour the hot tempered spices over the dhal curry. Stir gently. Taste and adjust salt if needed.
6. For the Turmeric Basmati Pilaf: Rinse 1 1/2 cups uncooked basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the rinsed rice and remaining 1/4 teaspoon turmeric powder. Sauté for 1-2 minutes until coated.
7. Add 3 cups water and a pinch of salt to the rice. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
8. For the Cucumber Tomato Salad: In a medium bowl, combine the diced cucumber, diced Roma tomatoes, and chopped fresh cilantro. Drizzle with lime juice and a pinch of salt. Toss gently.
9. Serve the Creamy Coconut Dhal hot with Turmeric Basmati Pilaf and the fresh Cucumber Tomato Salad.

Notes

Red lentils cook quickly and break down into a creamy consistency. You can adjust the water quantity in the dhal to achieve your desired thickness. Add a little more for a thinner consistency.

Nutrition (per serving)

• Calories: 523
• Protein: 18.6 g
• Carbohydrates: 74.1 g
• Fat: 16.3 g
• Fiber: 6.2 g
• Sodium: 414 mg
• Saturated Fat: 12.7 g
• Sugar: 6.1 g