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Red Lentils in Coconut Milk
Appliance: Rice Cooker - 8 cup capacity and larger
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This Indian recipe is part of the Gluten Free Collection
Ingredients
   2 tablespoons oil or ghee (clarified butter)
   2 teaspoons black mustard seeds
   1 cup finely diced onion
   2 jalapeno or Serrano chilies, seeded and minced
   2 cloves garlic, minced
   1 tablespoon grated ginger (about 1 inch piece)
   1 teaspoon turmeric
   1 teaspoon cumin
   1/2 – 1 teaspoon salt, to taste
   1 cup red lentils
   4 cups water
   1 cup coconut milk
   1/4 fresh cilantro, chopped (optional)


Directions
Add oil and mustard seeds to the inner bowl of your rice cooker, cover and push Cook button. Use white rice or saute setting, if applicable. When mustard seeds begin to sizzle and pop, add the onion and chilies. Cook, stirring occasionally, until onions are translucent, 5 to 7 minutes. For a more complex, authentic flavor, stir, push the Cook button again and continue to caramelize the onions for another 20 to 30 minutes. Stir the onions each time the rice cooker switches to Keep Warm and push the Cook button again.

Add garlic and ginger and cook for 1 to 2 minutes. Stir in turmeric, cumin and salt and cook, stirring frequently, until the spices are very fragrant, 2 to 3 minutes. Stir in lentils, coconut milk and water. Cover and cook, stirring occasionally, until the lentils are creamy and have thickened, 30 to 40 minutes. Garnish with fresh cilantro and serve over rice with naan or other flat bread for dipping.

A quicker version of this recipe is available, using our make-ahead Spicy Indian Flavor Base:
      Rice Cooker Recipe: Red Lentils in Coconut Milk - Flavor Base Version

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