Fragrant Coconut Lentil Pilaf Recipe

About this recipe

Fragrant Coconut Lentil Pilaf is an Indian-inspired dish that combines tender lentils, aromatic rice, creamy coconut milk, and bold spices to create a hearty, comforting dinner option. Perfect for busy weeknights, this recipe is packed with plant-based protein and fiber, making it a nutritious choice for maintaining energy and supporting digestion. The coconut milk adds a luscious creaminess without any dairy, while turmeric and garam masala bring warmth and depth to the flavors. Vibrant mixed vegetables add color and essential nutrients, rounding out this wholesome dish. Simple to prepare within 30 minutes, this pilaf is ideal for those seeking a quick yet satisfying meal. Garnished with fresh coriander, it’s a visual and culinary delight that pairs well with a light salad or chutney. Whether you’re looking to fuel your day or enjoy a cozy dinner, this recipe delivers on taste, nutrition, and ease of cooking.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Red Chilli Powder
• 250 ml Real Thai Unsweetened Coconut Milk
• 500 g Spt Frozen Mixed Vegetables
• loose Ginger
• 100 g Garlic - Single Clove
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the red lentils and rice thoroughly under running water, then set aside to drain.
2. 2. Heat oil in a large pan over medium heat and add cumin seeds until they start to sizzle.
3. 3. Add finely chopped ginger and garlic, sautéing for about 1 minute until fragrant.
4. 4. Stir in turmeric powder and garam masala, cooking for another 30 seconds to bloom the spices.
5. 5. Add the rinsed lentils and rice to the pan, stirring to coat them evenly with the spice mixture.
6. 6. Pour in coconut milk and water, then add salt and bring the mixture to a gentle boil.
7. 7. Reduce heat to low, cover the pan, and simmer for 15 minutes, stirring occasionally to prevent sticking.
8. 8. Add the frozen mixed vegetables to the pan and continue cooking for another 10 minutes until the rice and lentils are tender.
9. 9. Turn off the heat, fluff the pilaf with a fork, and let it sit covered for 5 minutes.
10. 10. Garnish with freshly chopped coriander leaves and serve warm.