Indian lentil daal with basmati rice

Last modified by Oviva · Checked by Juliet Finnie ·

Ingredients

Serves 2

  • 150 g red lentils
  • 400 ml water
  • 100 ml unsweetened coconut milk
  • 120 g basmati rice
  • 1 garlic glove
  • 1 small piece of fresh ginger
  • 1 tsp rapeseed oil
  • Spices: ½ tsp turmeric, ½ tsp cumin, ½ tsp mild curry powder, pepper
  • Optional: a splash of lemon juice or fresh coriander for garnish

Method

1. Cook the rice

Cook the basmati rice according to the instructions on the packet. 

While it’s cooking, you can start to prepare the daal.

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2. Start the daal

Heat the rapeseed oil in a saucepan. 

Finely chop the ginger and garlic, then add them to the pan. 

Sauté briefly until fragrant. 

Stir in the turmeric, cumin and curry powder, letting them toast gently to bring out their flavour.

3. Add lentils and liquids

Add the red lentils, coconut milk and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, stirring now and then. 

Cook until the lentils are soft and the texture is creamy.

4. Season and serve

Season with freshly ground pepper. A splash of lemon adds a fresh finish if you like. 

Serve the daal with the cooked rice and top with fresh coriander, if desired.

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