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Creamy Moong Dhal with Long Grain Rice

Delve into the rich flavors of Creamy Moong Dhal served with cooked long grain rice

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Cooking pan

Cooking Instructions


Step 5 : Final Touches

Finely chop the remaining half of the onion and the coriander leaves; squeeze the lemon juice into a small bowl, measuring out about 2 tablespoons per serving, then mix this juice with the chopped onion.

180 g Basmati Rice
400 ml Water for Rice
90 g Red Onion
10 g Ginger
7 g Garlic
2 g Coriander Powder
2 g Cumin Powder
2 g Turmeric Powder
120 g Fresh Tomato
30 g Tomato Paste
200 ml Coconut Milk
2 g Mustard Powder
2 g Chilli Flakes
10 g Coriander Leaves
100 g Red Lentil
400 ml Home Made Vegetable Stock
120 g Fresh Lemon


Dairy, Nuts

Step 1 : Cook the Rice

Start by boiling the measured water in a small pot with a pinch of salt. Rinse the basmati rice under cold water, add it to the boiling water, cook uncovered for 1-3 minutes, then reduce the heat, cover, and simmer for 12 minutes; remove from heat and keep it aside

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Veggies

In a larger cooking pot, add oil and then chopped ginger, garlic, and sliced onion; sauté for 1-2 minutes until soft. Follow this by adding the tomatoes and cook for another 1-2 minutes. Introduce cumin, coriander, and turmeric powder to the pot; stir these in for about 10 seconds, then add the tomato paste.

Step 2 : Prep the Ingredients

Peel and finely chop both the garlic and ginger; then cut half of the onion into thin slices and the other half into cubes for later use. Chop the tomatoes into small, bite-sized cubes.

Step 4 : Simmer the Lentils

Stir in the lentils to the pot, then pour in both the vegetable stock and coconut milk. Allow the mixture to simmer for 15-20 minutes, or until the dhal becomes soft and the flavors are well combined; adjust the taste with chili flakes (spicy), black pepper, and salt

Step 6 : Serve and Enjoy!

To serve, spoon the cooked basmati rice onto serving plates, then ladle the creamy dhal over the rice. Complete the dish by topping it with the lemony onion mixture and a sprinkling of fresh coriander leaves


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