Indian food and flavors are my JAM!!!! I mean, I am always trying out new recipes and techniques and will find almost any excuse to incorporate as many spices as possible into my meals….I swear they all have medicinal purposes.
This dish couldn’t be simpler and is the perfect staple for those nights when you want to be healthy but also save yourself a buck or two.
When lentils (all legumes) are mixed with rice, it becomes a complete protein. Which is what most of India and many other countries live off of, since it is so inexpensive and honestly…delicious.
If you want to be even healthier use brown rice OR I like to substitute the water in my rice with coconut milk for the extra nutrients and for the delicious flavor. Here is my recipe for my Coconut, Curry leaf & Mustard Seed Rice.
Coconut and mustard seed dal-
1 tbls plus 1 tsp safflower oil- can also use coconut oil, sunflower oil or canola oil
1 cup red lentil- rinsed
1 tbls freshly chopped ginger
1 tsp turmeric
3/4 cups coconut milk
3/4 cups of water
2 tomatoes, finely chopped
1 tbls mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1 cup water- if too thick
cilantro for garnish
salt to taste
Directions- heat up 1 tablespoon of safflower oil, place in the ginger and the turmeric, toast for a minute. Add the rinsed lentils in and season with salt, stir to make sure they don’t stick to the bottom. Add the coconut milk in and the water. Bring to a boil and turn to a simmer, cover and let cook for 10 minutes.
While that is cooking, heat up a pan with 1 tsp safflower oil. Place in the mustard seeds, cumin seeds, garam masala and coriander powder. When the mustard seeds starts to pop add the tomatoes in and season with salt. Let sauté for 2-3 minutes.
When the coconut dal is cooked add the tomato mixture in and let simmer for another 3 minutes. If it is too thick add in the water (it tends to firm up). Place in a bowl and serve with fresh cilantro on top as a soup or serve with rice as a balanced meal.