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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
Ingredients
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
Allergens
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)
514
Protein (g)
19
Carbohydrates (g)
108
Fibers (g)
13
Sugar
7
Fats (g)
15
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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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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