Creamy Yellow Lentil Dal with Buttered Rice

By Sprig Originals ✓ · cooked up in Sprig

A soft, golden lentil dal that cooks down to a silky, buttery porridge — sweet with onion, gently warmed with turmeric and cumin, and finished with coconut milk so there is no heat at all. Served over fluffy buttered basmati, it is the kind of mild, scoopable dinner small kids go back to for seconds. Ten pantry ingredients and one pot.

Ingredients

• 1 cup dried red lentils
• 3 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, finely grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 medium tomato, chopped small
• 1 cup canned coconut milk
• 1 1/4 tsp salt

• 1 1/2 cups basmati rice

Instructions

1. Put the lentils in a sieve and rinse under cold water for about 30 seconds, until the water running through is clear. Set aside to drain.
2. Rinse the basmati rice, then put it in a saucepan with 2 1/4 cups water and a pinch of salt. Bring to a boil, cover, turn the heat to low and cook 12 minutes, then take off the heat and leave covered until serving.
3. While the rice cooks, melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and cook 6-7 minutes, stirring often, until soft and pale gold but not browned. Stir in the garlic, turmeric and cumin and cook 30 seconds, just until fragrant.
4. Add the drained lentils and 3 1/2 cups water. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 20-25 minutes, stirring every few minutes and scraping the bottom, until the lentils have completely collapsed into a thick, smooth porridge.
5. Stir in the tomato, coconut milk and salt. Simmer 3-4 more minutes, until the dal is creamy and just loose enough to pour from a spoon; add a splash of water if it stiffens up.
6. Fluff the rice with a fork and stir through the remaining 1 tablespoon butter. Spoon the dal over bowls of buttered rice and serve warm.

Chef's tips

Nutrition (per serving, estimated)

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