Spiced Lentil And Rice Bowl With Fresh Coconut Chutney Recipe

About this recipe

Spiced Lentil and Rice Bowl with Fresh Coconut Chutney is a delightful South Indian-inspired vegan dinner that’s as nutritious as it is flavorful. This dish combines protein-rich moong dal, fluffy long-grain rice, and a creamy coconut chutney, creating a perfect balance of textures and flavors. The tempering of mustard seeds and curry leaves adds a burst of aromatic excellence, while the chutney’s freshness provides a cooling counterpoint to the hearty lentils and rice. With 20g of plant-based protein and a healthy dose of fiber, this meal supports muscle recovery and digestion. Ideal for a cozy evening, it’s easy to prepare in under 45 minutes and ensures a satisfying dining experience. Whether you’re craving comfort or looking for a vibrant and balanced dinner option, this dish brings a touch of South Indian tradition to your table.

Ingredients

• 1 kg Yellow Moong Dal
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 piece Coconut
• 50 g Pluckk Organic Curry Leaves
• medium Chilli Green Long
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• 100 g Orika Big Mustard Seeds
• 50 g Eastern Asafoetida Powder
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 180 ml Sofit Natural Soy Beverage
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the moong dal and soak it in water for 15 minutes to soften.
2. 2. Wash and drain the rice, then set aside for cooking later.
3. 3. Heat 1 tablespoon of oil in a pan and add mustard seeds until they pop.
4. 4. Add curry leaves, cumin seeds, and asafoetida to the pan, stirring for 30 seconds.
5. 5. Add soaked moong dal, turmeric powder, and 500 ml water; cook until the dal is soft.
6. 6. In a separate pot, cook the rice with 400 ml water and a pinch of salt until fluffy.
7. 7. To prepare the chutney, blend fresh coconut, green chilies, coriander leaves, plant-based soy beverage, and salt until smooth.
8. 8. Heat 1 tablespoon of oil in a small pan and temper with mustard seeds and curry leaves for the chutney garnish.
9. 9. Mix the cooked dal with the rice gently, ensuring even distribution of flavors.
10. 10. Serve the lentil-rice mixture in bowls and top with the freshly prepared coconut chutney.
11. 11. Garnish with tempered mustard seeds, curry leaves, and a sprinkle of chopped coriander.