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Professional food photography of a creamy yellow lentil dal served over white basmati rice in a white ceramic bowl, garnished with dried mint leaves and a drizzle of white cream or yogurt. The dish is photographed from above with a wooden spoon placed alongside, scattered whole spices including cardamom pods and cumin seeds around the bowl, and soft natural lighting against a neutral gray surface with a white linen napkin in the background.Retry
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Comfort Dal Maharashtrian Style

This silky-smooth Maharashtrian dal transforms humble yellow lentils into pure comfort food magic – perfectly spiced, incredibly creamy, and so gentle it's like a warm hug for your mouth! Created with tender teeth in mind, this protein-packed bowl delivers all the authentic flavors of Western India's beloved comfort cuisine without any of the chewing stress.
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan
Keyword lentils
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3
Calories 836kcal
Author Claude Sonnet 4.0

Equipment

  • Digital rice cooker
  • Large pot with lid
  • Medium saucepan
  • Wooden spoon
  • Measuring cups
  • kitchen scale
  • cutting board
  • Sharp knife
  • garlic press
  • Fine sieve
  • Serving bowls

Ingredients

  • 200 g yellow lentils moong dal, rinsed
  • 225 g basmati rice white
  • 1 large onion about 150g, finely diced
  • 3 cloves garlic minced
  • 15 g fresh ginger finely grated
  • 2 medium tomatoes about 200g, finely diced
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/4 tsp ground cardamom
  • 3 tbsp rapeseed oil
  • 750 ml vegetable broth
  • 200 ml coconut milk
  • 1 tsp salt or to taste
  • 1/2 tsp raw cane sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp dried mint for garnish

Instructions

  • Prepare the rice: Add basmati rice and 350ml water to your rice cooker. Start the cooking cycle (this will take about 18-20 minutes).
  • Prepare vegetables: While rice cooks, finely dice the onion, mince garlic using the garlic press, grate ginger finely, and dice tomatoes into very small pieces (about 5mm) for easy chewing.
  • Rinse lentils: Place yellow lentils in a fine sieve and rinse under cold water until water runs clear.
  • Start the dal: Heat rapeseed oil in a large pot over medium heat. Add diced onion and sauté for 5-6 minutes until translucent and soft.
  • Add aromatics: Add minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
  • Add spices: Add turmeric, cumin, coriander, garam masala, and cardamom. Stir for 30 seconds until aromatic.
  • Add tomatoes: Add diced tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and jammy.
  • Add lentils and liquid: Add rinsed lentils, vegetable broth, salt, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are completely soft and breaking apart.
  • Finish the dal: Stir in coconut milk and cook for 2-3 minutes more. The dal should be creamy and smooth. If too thick, add a little more broth or water.
  • Final seasoning: Remove from heat and stir in lemon juice. Taste and adjust salt if needed.
  • Serve: Divide warm basmati rice among three bowls. Ladle the creamy dal over the rice and garnish with dried mint.

Notes

Serving suggestions:
For extra comfort, let the dish cool slightly before eating if teeth are particularly sensitive.
To complement this creamy, spiced dal, we recommend a refreshing Mango Lassi Mocktail for the alcohol-free option – simply blend equal parts mango juice (or pureed mango), vanilla vegan yogurt, and a splash of coconut milk with a pinch of cardamom for a cooling, creamy drink that echoes the meal's Indian heritage. For those seeking an alcoholic pairing, a Golden Turmeric Gin Fizz works beautifully: mix gin with fresh lemon juice, a tiny pinch of turmeric, and a touch of honey or maple syrup, topped with sparkling water – the bright citrus cuts through the rich dal while the turmeric creates a harmonious flavor bridge. Both drinks offer gentle, soothing qualities that won't irritate sensitive teeth, and their cooling properties provide the perfect counterbalance to the warm, aromatic spices in this comforting Maharashtrian feast.
 
Allergens:
  • Check the ingredients of your vegetable broth
 
Emission Hotspots:
  • The rice represent the recipe's primary carbon emission hotspot due to rice cultivation's methane-intensive paddy farming
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Store leftover dal in the fridge for up to 4 days (it actually tastes better the next day!) or freeze portions for up to 3 months
  • Use any extra rice to make quick fried rice with whatever vegetables are getting soft in your crisper drawer
  • Buy lentils and rice in bulk using your own containers
  • Choose organic tomatoes when in season (they're often locally grown)
  • Consider growing your own ginger on a sunny windowsill – it sprouts easily and provides fresh roots for months
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • If your rice cooker isn't occupied with cooking rice, preparing the stew in a rice cooker (e.g. the Reishunger Digital Reiskocher) can save some energy
  • Save the water used to rinse rice for watering plants. Rice water contains essential plant nutrients that can help support growth and development