Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Kerala · Lunch

Coconut Milk Rice with Lentils

Traditional 150. Coconut Milk Rice with Lentils recipe

🧺 Ingredients

• 1.5 cups basmati rice
• 1/2 cup split moong dal (mung)
• 3 cups water
• 300ml thick coconut milk
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4-5 green chilies, slit
• 8-10 curry leaves
• 2 cloves garlic, sliced
• Salt to taste

👩‍🍳 How to make Coconut Milk Rice with Lentils

1. Prepare ingredients (3 mins, no heat): Wash rice and moong dal separately. Combine. Measure 3 cups water. Visual: water should look clear after washing.
2. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds. Visual: seeds pop vigorously.
3. Add aromatics (1 min, medium heat 160°C): Add curry leaves, green chilies, garlic slices. Fry 20 seconds. Visual: garlic becomes golden.
4. Toast rice-dal (2 mins, medium-high heat 170°C): Add rice-dal mixture, turmeric. Toast 1 minute, stirring. Visual: grains become coated with oil, slightly translucent.
5. Add water (1 min, high heat 180°C): Add 3 cups water and salt. Bring to boil. Visual: rolling boil.
6. Simmer (12 mins, medium heat 160°C): Cover tightly, reduce heat. Cook until water absorbed and rice almost done. Visual: grains should be mostly cooked, slight firmness remains.
7. Add coconut milk (5 mins, low heat 130°C): Pour thick coconut milk over rice, stir gently. Cook covered without boiling. Visual: rice absorbs milk, becomes creamy and pale.
8. Rest (3 mins, no heat): Remove from heat, cover, rest 3 minutes. Fluff with fork. Visual: rice grains should be separate, creamy texture throughout.

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