Sarina’s Coconut Rice With Lentils and Cashews (recipe)
Posted Oct 05 2009 10:00pm
This recipe is a staple side dish of mine that I’ve adapted and modified at length through the years. Both colorful and flavourful I think it creates a texturally interesting background for spicy curries and other East Indian flavoured entrees.
Coconut Rice with Lentils and Cashews
1/2 lb. basmati rice 1 tablespoon vegetable oil 1 teaspoon stone ground mustard 1 teaspoon urad dhal or brown lentils 1 tablespoon red pepper flakes 1 tablespoon madras curry powder 2 ounces fresh coconut, grated 1 ounce unsalted roasted cashews salt and pepper
1. Put the rice in a sieve and rinse under cold running water until the water runs clear. 2. Bring 2 cups lightly salted water to the boil in a large pan. 3. Add the rice, bring back to the boil and cook for 20 minutes. 4. Drain and return to the pan, then cover with a tight-fitting lid. 5. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop. 6. Add the lentils, red pepper flakes and curry powder and cook for 2-3 minutes, stirring frequently, until the lentils are golden. 7. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring occasionally.
8. Toss with the rice and nuts and spoon into a warmed serving dish. 9. Garnish with red pepper flakes
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