• Ingredients: 32
  • Serves: 10

Cilantro coconut rice with basmati rice, sweetened flaked coconut, finely chopped peeled fresh ginger, finely chopped fresh jalapeño including seeds, vegetable oil, water, salt, packed fresh cilantro sprigs, scallions, chopped.

Ingredients

  • 3 cups basmati rice
  • 3/4 cup sweetened flaked coconut
  • 1 tbsp. finely chopped peeled fresh ginger
  • 1 tbsp. finely chopped fresh jalapeño including seeds
  • 3 tbsps. vegetable oil
  • 4 cups water
  • 1 tsp. salt
  • 2 cups packed fresh cilantro sprigs
  • 4 scallions, chopped

Spicy Lentil and Radish Sauce (Sambaar)

  • 1 1/2 cups yellow split peas
  • 1/4 tsp. turmeric
  • 4 1/2 cups water
  • 1 tbsp. sambaar powder
  • 1 tbsp. ground coriander
  • 1/2 tsp. minced garlic
  • 2 medium-size onions, cut into 1/8-inch-thick slices
  • 2 cups thinly sliced icicle or daikon radish
  • 2 medium-size tomatoes , pureed with skin or finely chopped
  • 1 tablespoon dry fenugreek leaves, powdered, or 1/3 tsp. ground fenugreek seeds
  • 1 1/2 tsps. coarse salt, or to taste
  • 2 tbsps. light sesame oil or light vegetable oil
  • 4 dry red chili pods
  • 1 tsp. mustard powder
  • 1 tbsp. lemon juice or more, to taste

Curry oil

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint

Soup

For Serving

Directions

  1. Step 1 Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.

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  2. Step 2 Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes.

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  3. Step 3 Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes.

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  4. Step 4 Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered.

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  5. Step 5 Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.

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  6. Step 6 Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

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  7. Step 7 While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.

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Nutrition information

Calories 286 Carbohydrates 50 g (17%)
Fat 7 g (11%) Protein 5 g (10%)
Saturated Fat 2 g (11%) Sodium 261 mg (11%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 3 g Cholesterol 0