Coconut Dal with Saffron Rice

  • 04 Aug - 10 Aug, 2018
  • Mag The Weekly
  • Cookery


· 100g chana dal

· 1tbsp ghee

· 1 brown onion, finely chopped

· 2 garlic cloves, crushed

· 1tbsp fresh ginger, finely grated

· 1tsp ground cumin

· 1tsp ground coriander

· 1tsp brown mustard seeds

· ½ tsp ground turmeric

· ½ brown mustard seeds

· ½ tsp ground turmeric

· ½ tsp ground cinnamon

· 200g masoor dal

· 500g butternut pumpkin, peeled, seeded and cut into 2cm pieces

· ½ small cauliflower, cut into small florets

· 400g canned diced tomatoes

· 400ml canned coconut milk

· 2tsp garam masala

· Coriander leaves, to garnish

For saffron rice:

· 2tbsp ghee

· 1 brown onion, finely chopped

· 400g basmati rice

· 1tsp saffron threads

· Mint yogurt, to serve

· Naan bread, to serve


Saok chana dal in a bowl of water overnight, rinse and drain well. Heat ghee in a large pan, add the onion and sauté for 10 minutes, or until golden. Add in garlic, ginger, cumin, coriander, mustard, turmeric and cinnamon; stir for a minute, or until fragrant. Add in the dals, pumpkin, cauliflower, tomato and coconut milk, and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until lentils are tender. Add the garam masala, stir to combine and season. For the saffron rice, heat ghee in a large pan over medium heat. Add onion and sauté until golden. Add the rice and saffron, and stir to combine. Add about 750ml of water, bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes, or until the rice is tender and water is absorbed. Remove from heat. Set aside covered to rest for about five minutes. Run a fork through the rice to separate the grains. Serve with dal, garnished with coriander, yogurt and bread.