sri-lankan

Parippu Coconut Dal Curry with Pumpkin and Rice

Name: Parippu Coconut Dal Curry with Pumpkin and Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 64 g Red lentils, dry; 42 g Basmati rice, dry; 91 g Coconut milk; 113 g Pumpkin, diced; 53 g Onion, sliced; 5 g Curry leaves; 2 g Mustard seeds; 2 g Cumin seeds; 0.75 g Turmeric powder; 4 g Vegetable oil; 2 g Salt

This simmered dish pairs Basmati rice, dry with Coconut milk, Pumpkin, diced and Curry leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

91 g Carbohydrates

25 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g Red lentils, dry 225 kcal
42g Basmati rice, dry 153 kcal
91g Coconut milk 179 kcal
113g Pumpkin, diced 29 kcal
53g Onion, sliced 21 kcal
5g Curry leaves 2 kcal
2g Mustard seeds 1 kcal
2g Cumin seeds 8 kcal
1g Turmeric powder 2 kcal
4g Vegetable oil 35 kcal
2g Salt 0 kcal

Cooking instructions

Red lentilsPumpkin
Rinse the red lentils. Add lentils and pumpkin to a pot with 350 ml water and bring to a boil.
Red lentilsPumpkin
Simmer 10-12 minutes until lentils are soft and pumpkin is tender.
Coconut milkTurmeric powderSalt
Add coconut milk, turmeric, and 1/2 tsp salt; simmer 3-4 minutes to thicken slightly.
OnionCurry leavesMustard seedsCumin seedsVegetable oil
In a small pan, heat 1 tsp oil. Add onion, curry leaves, mustard seeds, and cumin; fry 1-2 minutes until aromatic.
Basmati riceSalt
Stir the tempering into the dal. Cook rice separately with 300 ml water and a pinch of salt; serve dal over rice.