Rita's Blog » Blog Archive » Monday Dal with Coconut Rice

Monday Dal with Coconut Rice

October13

Red Beans and Rice on Monday is a tradition in New Orleans. It was made on Mondays when everyone did their laundry, because it was an easy dish to prepare which didn’t requite a lot of “minding”. While this household still does its laundry on Mondays, Tricia prefers this lentil and rice dish, which is delicious and a great source of protein.

Monday Dal

1 cup split red lentils, soaked in water a couple of hours (this will hasten the cooking time)

2 to 3 tablespoons ghee (or regular butter if you’re in a pinch)

1 teaspoon cumin seeds

1 teaspoon methi seeds (fenugreek)

1 medium sized yellow onion, chopped

1/4 cup ginger garlic paste

2 medium sized tomatoes, chopped

1 teaspoon chili powder

1/2 teaspoon Garam Masala powder

1 teaspoon turmeric

4-5 curry leaves

Melt the ghee in a pot over medium heat and add the cumin and methi seeds. Saute the spices in the ghee until they release their aroma and are lightly browned. Add the onion and saute until the onions are almost translucent. Add the ginger garlic paste, tomatoes, chili, Garam Masala, turmeric and curry leaves. Saute this mixture until the tomatoes soften. Drain the lentils and add them with about 2 cups fresh water to the pot. Bring to a boil, then lower heat to a simmer. Simmer until the mixture thickens, about 45 minutes.

Red Lentils

Methi and Cumin in Ghee

Use a ginger grater to make ginger garlic paste

Saute tomatoes with ginger garlic paste

Spice Box

Skim off residue from tomatoes

This is a good consistency

Coconut Rice

1 cup rice (basmati and jasmine are good)

1 cup coconut milk (lowfat is good)

1 cup water

1 teaspoon mustard seeds

1/4 cup shredded coconut (optional)

Bring the coconut milk, water and mustard seeds to a boil. Add rice and coconut, bring to a boil then reduce to a simmer. Cover the pot and simmer on low heat for 20 minutes. Turn off heat and let “rest” for a few minutes before serving.