Golden Coconut Lentil Pilaf Recipe

About this recipe

A fragrant and filling pilaf featuring protein-rich lentils, aromatic spices, and creamy coconut milk, perfect for a satisfying dinner.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• NaN Aroy-D Coconut Milk
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Jalpur Cumin Seeds
• - Cofresh Whole Green Chilli 350g
• 100 g Wijaya Coriander Seeds 100G
• 250G Tilda Wild Rice
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Rinse the red lentils and basmati rice separately under running water until the water runs clear.
2. 2. Finely chop the onion, garlic, ginger, green chili, and cilantro for the preparation.
3. 3. Heat vegetable oil in a large pan over medium heat and add cumin seeds until they splutter.
4. 4. Add chopped onion and sauté until golden brown, then stir in garlic, ginger, and green chili.
5. 5. Mix turmeric, coriander powder, and salt into the pan, cooking for 2 minutes to release their aroma.
6. 6. Add rinsed lentils and basmati rice to the pan, stirring to coat them with the spices evenly.
7. 7. Pour in coconut milk and water, then bring the mixture to a gentle boil over medium heat.
8. 8. Lower the heat, cover the pan, and let it simmer for 20 minutes until the rice and lentils are tender.
9. 9. Stir occasionally to prevent sticking, and adjust with extra water if needed for consistency.
10. 10. Once cooked, sprinkle fresh cilantro on top and fluff the pilaf gently with a fork.
11. 11. Let the pilaf rest for 5 minutes before serving to enhance the flavors.