Coconut Lentil Dhal with Saffron Pilaf Rice Recipe

Ingredients

• 1/2 cup (100g) yellow split peas
• 1 tbs ghee
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs finely grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp brown mustard seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 cup (100g) brown lentils
• 1/2 cup (100g) red lentils
• 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
• 1/2 small cauliflower, cut into small florets
• 400g can diced tomatoes
• 400ml can coconut milk
• 2 tsp garam masala
• Coriander leaves, to serve

Saffron rice

• 2 tbs ghee
• 1 brown onion, finely chopped
• 2 cups (400g) SunRice basmati rice
• 1 tsp saffron threads
• 3 cups (750ml) water
• Mint yoghurt, to serve
• Naan bread, to serve

Method
Step 1. Place the split peas in a bowl and cover with cold water. Set aside overnight to soak. Rinse under cold running water, drain well.

Step 2. Heat the ghee in a large saucepan. Add the onion; cook, stirring, for 10 minutes or until onion is golden. Add the garlic, ginger, cumin, coriander, mustard, turmeric and cinnamon; cook, stirring for 1 minute or until fragrant. Add the split peas, brown and red lentils, pumpkin, cauliflower, tomato and coconut milk. Bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 30 minutes or until lentils are tender. Add the garam masala and stir to combine. Season with salt and pepper.

Step 3. Meanwhile, to make the saffron rice, heat the ghee in a large saucepan over medium heat. Add the onion; cook, stirring for 10 minutes or until onion is golden. Add the rice and saffron; stir to combine. Add the water; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and water is absorbed. Remove from heat. Set aside, covered, for 5 minutes to rest. Use a fork to separate the grains.

Step 4. Divide the rice among serving plates. Top with dhal and sprinkle with coriander.