Creamy South Indian Lentil Bowl Recipe

About this recipe

Creamy South Indian Lentil Bowl is a hearty and nutritious breakfast dish that combines protein-rich lentils with the subtle heat of South Indian spices, creamy coconut milk, and aromatic curry leaves. This balanced meal is perfect for fueling your day and is tailored for moderate activity levels and muscle gain goals. Packed with robust flavors, it offers a delightful blend of tradition and health in every spoonful.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 200Ml Kara Coconut Milk Classic (200ml)
• 200 ml Ghee
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Curry Leaves
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Wash the lentils thoroughly and soak them for 20 minutes. Drain and set aside.
2. 2. In a pot, add the soaked lentils, turmeric powder, and 2 cups of water. Cook on medium heat for 15-20 minutes until soft and mushy.
3. 3. In a separate pan, heat ghee on medium heat. Add mustard seeds and let them splutter, then add curry leaves and the slit green chili.
4. 4. Add the chopped tomato to the pan and sauté until softened. Mix in cumin powder, coriander powder, and red chili powder, cooking for 1-2 minutes.
5. 5. Stir the cooked lentils into the pan, followed by the coconut milk. Simmer for 5 minutes, stirring occasionally to combine flavors.
6. 6. Adjust salt, garnish with chopped coriander leaves, and serve hot.