Fragrant Coconut Dal With Basmati Rice Recipe

About this recipe

A comforting and aromatic gluten-free dinner featuring creamy coconut dal, infused with toasted spices, and served with fluffy basmati rice. Perfect for solution seekers looking for a wholesome vegetarian meal.

Ingredients

• 25 g Parsley
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 500 g Rajdhani Split Moong Dal (Chilka)
• 100 g Whole Farm Premium Black Peppercorns
• 250 ml Real Thai Unsweetened Coconut Milk
• 100 g Eastern Turmeric Powder/Haldi
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 g Dhani Pure Coriander Seeds
• 100 g Satyam Cumin Seeds / Jeera Seeds
• 200 g Supreme Harvest Fenugreek Seeds (Methi)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Zoff Garlic Powder

Instructions

1. 1. Rinse 1 cup of basmati rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside, keeping it warm.
2. 2. In a large pot, combine 1 cup split mung dal, 2 teaspoons turmeric, 5 cups water, and 1 tablespoon salt. Bring to a boil, then reduce the heat to medium and simmer for about 40 minutes, stirring occasionally, until the dal is soft and porridge-like. Set aside.
3. 3. Heat a dry sauté pan over medium heat. Add 2 teaspoons coriander seeds, 3 teaspoons cumin seeds, 1 teaspoon fenugreek seeds, 1 teaspoon black peppercorns, and 2 dried red chilies. Toast the spices for 2-3 minutes until fragrant, stirring frequently to prevent burning. Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
4. 4. In a separate sauté pan, heat 2 tablespoons vegetable oil over medium-high heat. Add 1 teaspoon garlic powder. Sauté for 2-3 minutes until fragrant.
5. 5. Stir in 1 cup coconut milk and bring the mixture to a gentle boil. Add the ground spice mixture and cook for 1 minute, stirring to combine.
6. 6. Pour the spiced coconut mixture into the cooked dal. Stir well and simmer over low heat for 10 minutes, allowing the flavors to meld. Taste and adjust seasoning with additional salt if needed.
7. 7. Serve the dal hot, garnished with fresh parsley, alongside the cooked basmati rice.