Spiced Masoor Lentil And Coconut Curry With Steamed Rice Recipe

Indian cuisine · 402 calories

Spiced Masoor Lentil and Coconut Curry with Steamed Rice recipe

About this recipe

Dive into the exotic flavors of Maharashtra with this Spiced Masoor Lentil and Coconut Curry paired with fluffy steamed rice. A wholesome lunch packed with nutrition, this dish boasts a creamy texture from coconut milk and a medley of Indian spices such as cumin, mustard seeds, and fresh turmeric. The red lentils provide a significant protein boost, making it an excellent choice for those looking to maintain their energy levels and support muscle recovery. Cooking this dish is a breeze, with simple steps that will have you enjoying a hearty and satisfying meal in less than an hour. Perfect for lunch or meal prep, this vegan recipe is a delightful blend of health and taste, ideal for cozy afternoons or post-workout refueling.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 kg Rice
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 100 g Orika Big Mustard Seeds
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 50 g Pluckk Organic Curry Leaves
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 100 g Garlic - Single Clove
  • - Onion-250 Gms
  • - Ginger Powder

Instructions

  1. 1. Rinse the masoor dal thoroughly and soak it in water for 15 minutes.
  2. 2. Heat oil in a deep pan and add mustard seeds; let them splutter.
  3. 3. Add cumin seeds, curry leaves, and finely grated fresh turmeric to the pan; sauté for 30 seconds.
  4. 4. Stir in turmeric powder, coriander powder, and red chili powder; cook for another minute.
  5. 5. Drain the soaked lentils and add them to the pan; mix well with the spices.
  6. 6. Pour in water and bring the mixture to a boil; reduce to a simmer and cook for 15 minutes until the lentils soften.
  7. 7. Add coconut milk to the pan, stirring gently to combine; simmer for 5 minutes until the curry thickens.
  8. 8. Add salt and taste the curry, adjusting seasoning if needed.
  9. 9. Rinse the rice in water until the water runs clear; cook it in a pot with 300 ml of water until fully done.
  10. 10. Fluff the cooked rice with a fork and let it rest for 5 minutes.
  11. 11. Chop fresh coriander leaves and garnish the curry with it.
  12. 12. Serve the creamy masoor lentil and coconut curry with the steamed rice while hot.