Description
A flavorful and nutritious creamy coconut and spinach dhal paired with a vibrant quinoa and basmati rice mix, topped with a spiced tadka and served alongside a fresh kachumber salad. This hearty dish showcases a harmonious blend of Indian-inspired spices, creamy coconut milk, and fresh greens, perfect for a wholesome vegetarian meal.
Ingredients
Scale
Dhal and Main Ingredients
- 300g red lentils
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric
- 2 large tomatoes (around 225g), roughly chopped
- 400ml can coconut milk
- 320g baby spinach
Grain Mix
- 100g quinoa
- 100g basmati rice
Kachumber Salad
- 25g coriander leaves, chopped, to serve
- ½ cucumber, deseeded and finely chopped
- 2 tomatoes, finely chopped
- ½ red onion, finely diced
- ½ lemon, juiced
- 1 tbsp olive oil
Tadka (Tempered Spices)
- 1 tbsp olive oil
- 2 green chillies, halved
- 6 garlic cloves, thinly sliced
- 1 tsp chilli powder (optional)
Instructions
- Prep Lentils: Rinse and drain the red lentils thoroughly at least three times, then soak them in cold water until needed to remove impurities and improve cooking texture.
- Sauté Onions and Spices: Heat olive oil in a large saucepan over medium heat. Add the finely chopped red onion and fry until softened and just starting to brown, about 5-6 minutes. Stir in cumin seeds and fry for 1 minute to release aroma.
- Add Turmeric and Tomatoes: Sprinkle in a pinch of salt and turmeric, stirring well. Add the roughly chopped tomatoes to the pan and cook slightly to combine flavors.
- Cook Lentils in Coconut Milk: Drain the soaked lentils and add them to the pan along with 350ml water and the coconut milk. Stir to combine, bring to a boil, then cover and simmer over medium-low heat for 15 minutes until lentils are tender and mixture is creamy.
- Cook Quinoa and Rice: Rinse and drain quinoa and basmati rice at least three times to remove excess starch. Place them in a large saucepan with 1.5 liters of salted boiling water, bring back to boil, then simmer for 10-12 minutes until tender. Drain thoroughly.
- Prepare Kachumber Salad: Combine finely chopped cucumber, tomatoes, red onion, chopped coriander leaves, lemon juice, and olive oil in a bowl. Season to taste and set aside for serving.
- Wilt Spinach in Dhal: Remove the dhal from heat, uncover, and stir in the baby spinach. Allow it to wilt from the residual heat and season the dhal to taste.
- Make Tadka (Tempering): Heat olive oil in a separate saucepan over medium-high heat. Add the halved green chillies and sliced garlic. Cook for 1-2 minutes until garlic is just about to brown. Add chilli powder if using, stir for a few seconds, then remove from heat to prevent burning.
- Serve: Place the cooked quinoa and rice mix in bowls. Top with the creamy coconut and spinach dhal, pour over the tadka, and garnish with chopped coriander leaves. Serve the kachumber salad on the side to add freshness and crunch.
Notes
- Soaking lentils helps reduce cooking time and improves texture.
- Adjust the amount of chilli powder and green chillies according to your spice preference.
- Rinsing quinoa and rice removes excess starch to prevent stickiness.
- You can substitute baby spinach with other leafy greens like kale or chard if desired.
- This dish is suitable for a vegetarian diet and can easily be made vegan by confirming that the oil used is plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: dhal, red lentils, spinach, creamy coconut, Indian vegetarian recipe, quinoa, basmati rice, tadka, kachumber salad
