Coconut Tamarind Rice Bowl Recipe

About this recipe

A tangy and creamy rice dish infused with coconut and tamarind, complemented by protein-rich lentils and crunchy peanuts. Perfect for a satisfying dinner.

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• 200 g Paneer
• 25 g Ginger Garlic Paste
• 45 g Garam Masala
• - Coriander Powder
• 100 g Jeera
• - Red Chilli Powder
• 20 g Turmeric Powder
• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 250g Green Chilli
• 100 g Salt
• - Coconut Oil

Instructions

1. 1. Rinse and soak the basmati rice and red lentils separately for 20 minutes.
2. 2. Cook the rice in a pot with 400ml water until soft and fluffy; set aside.
3. 3. Boil the soaked lentils with 250ml water until tender and drain excess water.
4. 4. Heat coconut oil in a pan and add mustard seeds until they splutter.
5. 5. Add curry leaves, chopped green chilies, and turmeric powder; sauté for 1 minute.
6. 6. Stir in the tamarind pulp and cook until it thickens slightly.
7. 7. Add the boiled lentils and coconut milk to the pan; mix well and simmer for 5 minutes.
8. 8. Season with salt and adjust spice levels as needed.
9. 9. Combine the prepared lentil-coconut mix with the cooked rice.
10. 10. Garnish with a few curry leaves and serve warm.