Red Lentil Dahl with Saffron Rice
Looking for a quick and easy Indian-inspired dish that's packed with flavor and nutrition? Look no further than this delicious and satisfying Red Lentil Dahl with Saffron Rice recipe! With just a few simple ingredients and two pots, you can whip up a restaurant-quality meal that's sure to please even the most discerning palates.
This recipe is a great choice for a vegetarian or vegan meal, and it is also gluten-free. It features creamy red lentils cooked to perfection with a blend of aromatic spices, including cumin, turmeric, and coriander. Red lentils are an excellent source of protein and fiber, a generous helping of rich, creamy coconut milk adds both texture and flavor, while also providing a protein boost that will keep you feeling full and satisfied for hours. And don't forget about the saffron rice, which adds a touch of luxury and a beautiful yellow hue to the dish.
Did I mention this dish is easy to make? Well, it is! All the ingredients can be easily found in most grocery stores. This entire recipe can be cooked and ready to eat in just 25 minutes, making it the perfect choice for busy weeknights when you need a quick and easy dinner solution.
So why wait? Try this tasty, protein-packed dahl today and discover the delicious flavors and satisfying textures of Indian-inspired cuisine!
Now, it's time to make the Dahl!....
Red Lentil Dahl
Prep Time: 15 min Cooking Time: 25 min Servings: 6
1 Cup Dried Red Lentils, uncooked (rinsed and drained)
2 Cups Vegetable Broth/Stock
1 Can (14oz) Chopped Tomatoes
1 Can (14oz) Coconut Milk
2 Onions, diced
2 handfuls Fresh Kale, chopped & washed
4 – 6 Garlic Cloves, finely chopped
1 Tbsp Fresh Ginger, grated or minced
1 tsp Extra Virgin Olive Oil or Coconut Oil
½ Red Chili, finely chopped (or ½ tsp Dried Chili Flakes)
½ tsp Cumin Seeds
½ tsp Coriander Seeds
½ tsp Mustard Seeds
2 tsp Ground Turmeric
1 tsp Garam Masala
*If you don't have all the whole spices, use 3 tsp of Garam Masala instead.
Salt and pepper
Juice of half a lemon
Heat the oil in a large pan over a medium heat. Add the Onion and cook gently for 5 minutes. Add the Garlic, Ginger and Red Chili and cook for a few minutes.
Grind the Cumin, Coriander and Mustard Seeds lightly in a mortar and pestle, then add to the pan, along with the Turmeric and Garam Masala and cook for 1 minute.
Add the Lentils, Tomatoes with their juice, Coconut Milk and Broth/Stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chili if desired. (While this is cooking, it's time to make the Saffron Rice)
Stir in the Lemon Juice and Kale until it wilts.
Serve warm with Rice, Naan Bread or Poppadoms.
Saffron rice is a flavorful and aromatic dish that is a popular staple in many cuisines around the world. This fragrant rice dish gets its distinct yellow hue and rich flavor from the use of saffron threads, which are a prized spice derived from the crocus flower. Saffron rice is a versatile dish that can be served alongside a variety of main courses, from vegetarian curries to meat-based stews. With its delicate balance of savory and sweet flavors and its beautiful appearance, saffron rice is sure to impress your dinner guests and make any meal feel special.
Prep Time: 8 min Cooking Time: 15 min Servings: 6 to 8
2 Cups White Thai Jasmine Rice (or White Basmati Rice)
3 ½ Cups Vegetable Stock
½ tsp Turmeric
1/2 tsp Saffron Threads
¼ to ½ tsp Dried Crushed Chili
1 squeeze of a Lemon or Lime
¼ to ½ tsp salt (or 1 ½ to 2 tablespoons Hoisin & Soy sauce with a 1:1 ratio)
Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
While the stock is coming to a boil, add the turmeric, saffron, chili (if using), and a squeeze of lemon or lime juice. Stir well.
Add the rice plus ¼ tsp of salt (or Hoisin/Soy Sauce Mix) and stir. Bring to a boil.
Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.
Replace 2 cups of the chicken stock with 2 cups of coconut milk.
Garnish the saffron rice with sliced green onion, chives, parsley, or cilantro.