Ayurvedic Lentil Dal with Turmeric Rice
Ayurvedic Lentil Dal with Turmeric Rice
Ingredients
For the Lentil Dal
- 1 cup red lentils, rinsed
- 2 tablespoons coconut oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 1/2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 2 tomatoes, chopped
- 1 cup coconut milk
- 1 teaspoon salt
- 1/4 cup fresh cilantro, chopped
For the Turmeric Rice
- 1 1/2 cups basmati rice, rinsed
- 3 cups water
- 1 tablespoon coconut oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
Instructions
- 1
In a medium saucepan, heat 2 tablespoons of coconut oil over medium heat. Add the cumin seeds and mustard seeds and sauté until they start to pop, about 1 minute.
⏱️ 1 min - 2
Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté for 3-4 minutes until the onion is translucent.
⏱️ 4 min - 3
Stir in the curry powder, turmeric powder, and cayenne pepper. Cook for another minute.
⏱️ 1 min - 4
Add the chopped tomatoes, rinsed lentils, and coconut milk. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
⏱️ 20 min - 5
While the dal is cooking, prepare the turmeric rice. In a separate pot, combine rinsed basmati rice, 3 cups of water, 1 tablespoon of coconut oil, 1 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Bring to a boil.
⏱️ 5 min - 6
Once the rice mixture is boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the water is absorbed.
⏱️ 15 min - 7
Once the dal is done, season with 1 teaspoon of salt. Garnish with chopped cilantro before serving.
⏱️ 2 min - 8
Fluff the turmeric rice with a fork and serve alongside the lentil dal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ayurvedic Lentil Dal with Turmeric Rice
Ingredients
For the Lentil Dal
- 1 cup red lentils, rinsed
- 2 tablespoons coconut oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 1/2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 2 tomatoes, chopped
- 1 cup coconut milk
- 1 teaspoon salt
- 1/4 cup fresh cilantro, chopped
For the Turmeric Rice
- 1 1/2 cups basmati rice, rinsed
- 3 cups water
- 1 tablespoon coconut oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
Instructions
- 1
In a medium saucepan, heat 2 tablespoons of coconut oil over medium heat. Add the cumin seeds and mustard seeds and sauté until they start to pop, about 1 minute.
⏱️ 1 min - 2
Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté for 3-4 minutes until the onion is translucent.
⏱️ 4 min - 3
Stir in the curry powder, turmeric powder, and cayenne pepper. Cook for another minute.
⏱️ 1 min - 4
Add the chopped tomatoes, rinsed lentils, and coconut milk. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
⏱️ 20 min - 5
While the dal is cooking, prepare the turmeric rice. In a separate pot, combine rinsed basmati rice, 3 cups of water, 1 tablespoon of coconut oil, 1 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Bring to a boil.
⏱️ 5 min - 6
Once the rice mixture is boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the water is absorbed.
⏱️ 15 min - 7
Once the dal is done, season with 1 teaspoon of salt. Garnish with chopped cilantro before serving.
⏱️ 2 min - 8
Fluff the turmeric rice with a fork and serve alongside the lentil dal.
⏱️ 1 min