Golden Coconut Lentil Bake Recipe

About this recipe

A hearty and protein-packed dish combining creamy coconut with spiced lentils, baked for a deliciously golden finish.

Ingredients

• 200 ml Coconut Milk
• - Baby Tomatoes
• - Tomato Ketchup
• 500 g Tomato - Hybrid
• - MASOOR DAL
• - Red Chilli Powder
• - Rice Flour
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• - Coriander Powder
• 100 g Red Chili Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing

Instructions

1. 1. Rinse red lentils thoroughly and soak them for 10 minutes in warm water.
2. 2. Heat oil in a pan, add cumin seeds, and let them crackle for about 30 seconds.
3. 3. Add chopped tomatoes, turmeric, coriander, chili powder, and salt, cooking until softened.
4. 4. Drain the soaked lentils and mix them into the pan with the spices and tomatoes.
5. 5. Pour in the coconut milk and simmer the mixture for 10–12 minutes until lentils are tender.
6. 6. Stir in rice flour gradually to thicken the mixture, ensuring no lumps form.
7. 7. Preheat your oven to 180°C and grease a baking dish lightly with oil.
8. 8. Transfer the lentil mixture into the baking dish, spreading it evenly for a smooth layer.
9. 9. Sprinkle chopped mint leaves over the top for added freshness and flavor.
10. 10. Bake in the oven for 15–20 minutes, or until the surface turns golden and slightly crisp.