SunRice

Red Lentil Dahl with Pilaf

I am using:

Prep time

15min

Cook time

40min
SunRice Basmati Rice

SunRice Basmati Rice

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 tbsp ghee

  • 1 small red onion (diced)

  • 2 garlic clove (finely chopped)

  • 2 knob of ginger (grated)

  • bird’s eye chilli (sliced (optional))

  • 1 tsp black mustard seeds

  • 6 curry leaves

  • 1 tsp curry powder

  • 1 tsp ground turmeric

  • 1 tsp garam masala

  • 6 curry leaves

  • 200 g dried red split lentils, rinsed and drained

  • 750 ml water

  • 400 g crushed tomatoes

  • 200 ml coconut milk

  • 2 cup baby spinach

  • 300 g SunRice Basmati Rice

  • 500 ml water

  • 2 tbsp ghee

  • 1 large onion (finely chopped)

  • 1 tbsp chopped coriander leaves

  • 150 g frozen peas

  • Salt (to taste)

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Red Lentil Dahl with Pilaf

Method

  • Heat vegetable oil in a large frying pan over medium heat. Add diced onion, chopped garlic, grated ginger, sliced chilli (if using), curry leaves and black mustard seeds. Sauté for 3-4 minutes until aromatic.

  • Stir in curry powder, ground turmeric, and garam masala. Cook for another 2-3 minutes.

  • Add dried lentils to the pan and stir to combine with the spices. Pour in water and tomatoes and bring to a gentle simmer.

  • Let the dahl simmer for 20-25 minutes, stirring occasionally until it thickens and flavours meld.

  • Stir in coconut milk and spinach. Simmer for an additional 5-7 minutes.

  • Prepare the Butter Onion Pea Rice Pilaf:

  • Add ghee, SunRice Basmati Rice, onion, coriander and peas to the rice cooker and stir.

  • Top with water and cook.

  • Fluff before putting into a large bowl to serve.

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