COCONUT LENTIL PILAF

Lentil, rice, coconut and spices, all in one pot!

A classic one pot meal, easy to prep and easier to cook.

❤️ This is my moms recipe and no one makes this dish better than her!

It is made with wholesome ingredients that one would have in their pantry - or at least, in an Indian kitchen. It is a versatile recipe that works for a weeknight dinner at home, or for entertaining a group. It is flavourful and goes well with many other vegetarian and meat dishes - but we often have it with plain yogurt.

The coconut and fresh coriander give a lovely fragrance and flavour and elevate this simple rice recipe to something quite lovely. If you do not have fresh grated coconut on hand, desiccated coconut also works.

When making a recipe that calls for more than 4-5 ingredients, I usually measure them out and keep them ready before I start actually cooking. It is easier to multi task while cooking as you know everything is ready to go, in the quantity required.

The only real prep required before hand, is to soak the lentil and rice (separately). It makes the pilaf tender and fluffy. 4-5 hours in advance is plenty, but in case you don't have the time, soak them for as long as you can, in a little warm water.

I use whole red lentil, commonly known as masoor. You could use whole moong beans or a mixture of whole beans and lentil as well.

This is a one pot meal that can go straight from the stove top to the dining table, so use that nice looking, flat bottomed pan that has been sitting in your kitchen drawer!

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Recipe:

Ingredients:

Spices:

4 green cardamom pods

2 - 3 cinnamon sticks (medium sized), broken roughly

4-5 clove buds

1/2 tsp turmeric

1 tbsp roasted cumin powder

1-1/2 tbsp roasted coriander seed powder

Fresh:

1 cup onion, finely diced

1-1/2" ginger, finely cut

1 clove garlic, minced

2 - 3 green chillies

6 tbsp coconut

6 tbsp fresh coriander, clean and finely cut.

3 tbsp oil (of choice)

1 cup basmati rice, soaked

1 cup whole red lentil (masoor ), soaked

Method:

In a large pan, heat oil. Add cardamom, cinnamon and clove buds. Cook until dark and fragrant.

Add green chillies, cook until the skin turns white and slightly shrivelled.

Add diced onions. Cook until soft, tender and brown.

Add rest of the spices, garlic and ginger. Mix well - add half a cup of water if the mix appears too dry. It should have a gravy consistency. Cook and let simmer.

Add coconut and fresh coriander, mix well. Add a little water if required - again, maintain a gravy-like consistency.

Add the lentil after draining away the water in which the lentil was soaked. Mix and let simmer 2-3 minutes.

Add rice along with water. Water should be enough to submerge all the rice and lentil and spices. Adjust water especially if you have added too much water previously.

Mix well, cover and cook till the rice and lentil are thoroughly cooked and fluffy.

Do not stir too often as that will break open the lentil and rice grains.

Garnish with fresh coriander and coconut and serve.