One Pot Lentil Dahl and Rice Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
207 kcal
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Course
Main Course
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Cuisine
Indian
One Pot Lentil Dahl and Rice Recipe
Description
The recipe begins by sautéing diced onions and ginger in coconut oil, then incorporating garlic and a warm spice mix including turmeric, cumin, coriander, paprika, and cinnamon. Potatoes and carrots are added and cooked with brown sugar to create a caramelized coating enhancing the spices' depth. Brown lentils and basmati rice are stirred in with water and simmered until all components are tender and the liquid is absorbed.
The finished dahl features a mildly spiced, thick consistency combining soft lentils, fluffy rice, and tender vegetables, delivering an earthy and subtly sweet flavor profile. Fresh cilantro garnishes brightens the presentation, while lime wedges provide acidity to balance the richness.
Serving this lentil dahl alongside warm naan or flatbread is traditional and practical, offering an appetizing way to scoop and enjoy the meal. This one-pot method simplifies cleanup and showcases how spices and ingredients can work together harmoniously in a single dish.
Ingredients
- 2 teaspoons Coriander
- 1 teaspoon paprika
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 1/8 teaspoon cinnamon
- 2 tablespoons coconut oil
- 1 yellow onion diced, large
- 2 tablespoons ginger root minced
- 2 cloves garlic minced
- 2 russet potato peeled and diced (about 2 1/2 cups
- 1 carrot diced (about 1 cup, medium
- 2 teaspoons kosher salt
- 3 tablespoons brown sugar
- 3 cups water
- 1/2 cup brown lentils
- 3/4 cup basmati rice
- cilantro fresh chopped for garnish
- lime wedges for squeezing
- Naan warm, for serving
- flatbread warm, for serving
Instructions
- Measure out the proper amounts of coriander, paprika, turmeric, cumin, and cinnamon; place in a small bowl.
- Heat the oil in a 6-quart dutch oven over medium-high heat. Add the onions and ginger to the pot and saute until the onions become semi-translucent, about 2 to 3 minutes. Add the garlic along with the pre-measured spices.
- Add the potatoes, carrots and salt to the pot and give it a good stir. Add the sugar and a tablespoon of water and cook, stirring frequently, until the vegetables develop a glaze-like spice coating as the sugar caramelizes in the pan (about 5 minutes)
- Add the lentils, rice, and 3 cups of water to the pot. Bring the contents to a boil, and then reduce the heat to low and simmer for 18-24 minutes, or until rice, lentils, and potatoes are cooked through and no excess liquid remains. Garnish with cilantro and serve with limes and warm naan or flatbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 207kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 594mg | 25% |
| Potassium | 430mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1304IU | 26% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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