Fragrant Lentil & Spinach Coconut Pilaf Recipe

About this recipe

A wholesome and aromatic pilaf made with protein-rich lentils, nutrient-packed spinach, and the subtle creaminess of coconut milk, perfect for a satisfying lunch.

Ingredients

• 200 ml Coconut Milk
• 500 g Onion
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 50 g Cloves
• - Bay Leaf
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Rinse the red lentils and rice thoroughly under running water and set them aside to soak for 10 minutes.
2. 2. Heat vegetable oil in a deep pan and add cumin seeds, cinnamon stick, cloves, and bay leaf. Sauté until aromatic.
3. 3. Finely chop the onion, garlic, ginger, and green chilies. Add them to the pan and cook until the onion turns golden brown.
4. 4. Stir in turmeric, coriander powder, and garam masala. Cook for 1 minute to release the spices' aroma.
5. 5. Add the soaked and drained lentils and rice to the pan, stirring well to coat them with the spices.
6. 6. Pour in the coconut milk and water, then season with salt. Bring the mixture to a gentle boil.
7. 7. Lower the heat to a simmer, cover the pan with a lid, and cook for 15 minutes, stirring occasionally.
8. 8. While the rice cooks, wash and roughly chop the spinach leaves. Add them to the pan in the last 5 minutes of cooking.
9. 9. Once the rice is tender and the liquid is absorbed, remove the pan from heat and let it sit, covered, for 5 minutes.
10. 10. Fluff the pilaf with a fork, garnish with freshly chopped coriander leaves, and serve warm.