Masoor Dal with Lemon-Cilantro Rice

A comforting, quick-cooking Indian red lentil curry served alongside fragrant lemon and cilantro infused basmati rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.23/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• Pescatarian
• Low-Sugar

Tags

• one-pot
• sauté
• boil
• quick
• healthy
• budget-friendly

Ingredients

• 1 cup red lentils
• 3 cup vegetable broth
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can full-fat coconut milk
• 1 cup basmati rice
• 2 cup water
• 1 tablespoon fresh lime juice
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Rinse the red lentils thoroughly under cold water. In a medium saucepan, combine the rinsed red lentils and 3 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until lentils are tender.
2. While the lentils cook, prepare the rice. In a separate small saucepan, combine 1 cup basmati rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
3. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook for 3-5 minutes until softened. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
4. Add the ground cumin, ground turmeric, garam masala, and cayenne pepper (if using) to the skillet. Cook for 30 seconds, stirring constantly, until fragrant. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
5. Once the lentils are tender, add them to the skillet with the onion mixture, along with the full-fat coconut milk. Bring to a gentle simmer and cook for 5 minutes to allow flavors to meld, stirring occasionally. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
6. Fluff the cooked basmati rice with a fork, then stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro.
7. Serve the Masoor Dal hot over the lemon-cilantro basmati rice.

Nutrition (per serving)

• Calories: 480
• Protein: 19.5 g
• Carbohydrates: 65.2 g
• Fat: 17.8 g
• Fiber: 12.3 g
• Sodium: 320 mg
• Saturated Fat: 12.5 g
• Sugar: 3.5 g