Spiced Lentil And Rice Bowl With Tangy Coconut Sauce Recipe

Indian cuisine · 240 calories

Spiced Lentil and Rice Bowl with Tangy Coconut Sauce recipe

About this recipe

This Spiced Lentil and Rice Bowl with Tangy Coconut Sauce is a delightful dinner option that combines bold Indian flavors with wholesome ingredients. The protein-packed red lentils are simmered with fragrant spices like turmeric, cumin, and garam masala, creating a hearty base that pairs beautifully with fluffy long grain rice. The tangy coconut sauce is a dairy-free twist, adding a creamy element that balances the spices. Fresh coriander leaves bring a bright finish to the dish. Not only does this meal provide 16g of protein and 437 calories, but it also supports digestion with 10g of fiber. Perfect for busy evenings, it’s ready in just 35 minutes and is sure to satisfy your craving for comfort and health.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 20 g Turmeric Powder
  • 200 g Chukde Cumin Seeds / Jeera Seeds
  • medium Chilli Green Long
  • - Onion-250 Gms
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • - Nescafe Gold Blend Cap Colombia Fruity & Delicate Coffee 95g
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 250 ml Keya Lemon Juice
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the red lentils thoroughly under cold water to remove any debris.
  2. 2. Heat vegetable oil in a deep pan and add mustard seeds until they crackle.
  3. 3. Add cumin seeds, chopped onions, and green chilies to the pan; sauté until onions are translucent.
  4. 4. Stir in fresh turmeric and garam masala, cooking for another minute to release the aromas.
  5. 5. Add red lentils, salt, and water to the pan; simmer for 15 minutes until the lentils are soft.
  6. 6. In a separate pot, cook the long grain rice with 300ml water and a pinch of salt until fluffy.
  7. 7. In a smaller pan, heat coconut milk and stir in lemon juice for a tangy sauce; cook for 2 minutes.
  8. 8. Layer the cooked rice in bowls, add the spiced lentils on top, and drizzle with the coconut sauce.
  9. 9. Garnish with freshly chopped coriander leaves for a burst of color and flavor.
  10. 10. Serve warm and enjoy the balance of spices, creaminess, and tanginess.