# Coconut Saag, Tadka Dal & Basmati Rice > Coconut-softened spinach and golden, cumin-scented dal meet over fluffy basmati rice. The saag stays thick and green, the lentils turn creamy, and a hot ghee tadka gives the bowl its toasted-spice finish. Fresh cilantro and a little citrus keep it bright. - URL: https://www.chezjk.com/recipes/coconut-saag-tadka-dal-basmati-rice - Author: Jonathan Katzman - Cooked and photographed: 2024-04-09 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, nut-free ![Coconut Saag, Tadka Dal & Basmati Rice](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fb7be115595255e4e.jpg) ## Coconut Saag Briefly cooking the spinach before blending preserves its fresh character. Coconut milk rounds out the greens and chile without making the saag taste heavy. ### Ingredients - 1½ lb fresh spinach, washed thoroughly and tough stems removed - 1 tablespoon ghee - 1 small yellow onion, finely chopped - 3 cloves garlic, chopped - 1 tablespoon finely chopped fresh ginger - 1 serrano chile, chopped and seeded for gentler heat - 1 teaspoon ground coriander - ½ teaspoon ground cumin - ¾ cup unsweetened full-fat coconut milk, stirred - ¾ teaspoon kosher salt, plus more to taste - 2 teaspoons fresh lime juice, plus more to taste - ½ cup cilantro leaves and tender stems, reserved for serving ### Instructions 1. Bring a large pot of water to a boil. Blanch the spinach in batches for 45–60 seconds, just until wilted and bright green. Transfer to cold water, then drain and gently squeeze out excess water. 2. Heat the ghee in a wide saucepan over medium heat. Add the onion and cook for 7–9 minutes, stirring, until soft and translucent rather than deeply browned. 3. Add the garlic, ginger, and serrano; cook for 1–2 minutes until fragrant. Stir in the coriander and cumin for 20 seconds. 4. Transfer the onion mixture to a blender with the spinach, coconut milk, and salt. Pulse, then blend briefly to a thick, finely textured purée. Add water a tablespoon at a time only if needed to move the blades. 5. Return to the saucepan and warm gently for 3–5 minutes, stirring frequently. The saag should mound softly on a spoon rather than pour like soup. 6. Remove from the heat and add the lime juice. Adjust salt and acidity, reserving the cilantro for plating. ### Notes - Avoid a prolonged simmer after blending; it dulls the green color. - If the saag is too loose, reduce gently in a wide pan. If too thick, loosen with hot water rather than more coconut milk. ## Tadka Dal Split yellow moong cooks down into a creamy dal without cream or extensive blending. Blooming cumin, garlic, and chile in ghee adds a fragrant finish to the mild lentils. ### Ingredients - 1 cup split, hulled yellow moong dal - 4 cups water, plus more as needed - ½ teaspoon ground turmeric - 2 teaspoons finely grated fresh ginger - ¾ teaspoon kosher salt, plus more to taste - 2 tablespoons ghee - 1½ teaspoons cumin seeds - 2 cloves garlic, thinly sliced - 1 small dried red chile, broken in half - 2 teaspoons fresh lemon juice ### Instructions 1. Rinse the dal in several changes of water, then drain. Combine with 4 cups water, turmeric, and ginger in a medium saucepan. 2. Bring to a boil, skim off foam, then reduce to a gentle simmer with the lid partially covering the pan. Cook for 30–40 minutes, stirring occasionally, until the lentils collapse easily when pressed. Add hot water if they begin to catch before becoming tender. 3. Add the salt and whisk firmly to break down the lentils into a mostly smooth consistency. Simmer uncovered if watery, or add hot water if stiff; aim for a thick but flowing dal. 4. Heat the ghee in a small skillet over medium heat. Add the cumin seeds and cook for 30–45 seconds until sizzling and fragrant. Add the garlic and dried chile and cook for another 30–60 seconds, until the garlic is pale gold. Remove from the heat before it browns further. 5. Carefully pour the hot tadka into the dal; it may sputter. Stir it through, cover, and let stand for 2 minutes. 6. Finish with the lemon juice and adjust the salt. Remove the dried chile before serving if desired. ### Notes - Lentil age affects cooking time; tenderness, rather than the clock, determines when the dal is ready. - The dal thickens as it stands. Loosen with hot water just before serving. ## Steamed Basmati Rice Rinsing and a covered rest give the rice distinct, fluffy grains that absorb both the dal and the saag. ### Ingredients - 1½ cups white basmati rice - 2¼ cups water - ½ teaspoon kosher salt ### Instructions 1. Rinse the rice until the water runs mostly clear. Soak in fresh water for 15 minutes, then drain thoroughly. 2. Combine the drained rice, measured water, and salt in a saucepan with a tight-fitting lid. Bring to a boil. 3. Cover, reduce the heat to its lowest setting, and cook for 12–15 minutes, until the water is absorbed. Do not stir or repeatedly lift the lid. 4. Remove from the heat and rest, covered, for 10 minutes. Fluff gently with a fork. ### Notes - Follow the package water ratio if it differs substantially; basmati varieties vary in hydration. ## Overall Timing / Workflow The dal takes longest and holds well, leaving time to prepare the greens and rice. Finishing the tadka and warming the saag near serving keeps their aromas fresh. ### Instructions 1. 0:00 — Rinse and start the dal. Rinse and soak the rice while preparing the spinach and aromatics. 2. 0:15 — Drain and start cooking the rice. Blanch and cool the spinach. 3. 0:20 — Cook the saag aromatics and blend with the spinach and coconut milk. 4. 0:30 — Take the rice off the heat when cooked and leave covered to rest. Check the dal for tenderness. 5. 0:40 — Whisk and season the tender dal, then make and add its tadka. Gently warm the saag. 6. 0:45–0:50 — Adjust the consistency and seasoning of both dishes, fluff the rice, and serve with cilantro. ### Notes - If the lentils need extra time, keep the rice covered and delay the final warming of the saag. ## Plating Keeping the dal and saag on opposite sides preserves their contrasting colors and lets each spoonful pick up a different balance. ### Instructions 1. Divide the rice among four warm shallow bowls, spreading it into a loose central bed. 2. Spoon the yellow dal over one side and the coconut saag over the other, leaving a little white rice visible between them. 3. Finish with the reserved cilantro leaves and tender stems across the center. Serve immediately. ## Leftover Path Separate storage makes it easy to reheat the rice thoroughly without overcooking the greens. A little water restores the dal's creamy consistency. ### Instructions 1. Cool leftovers promptly in separate shallow containers and refrigerate within 2 hours. Use within 3–4 days. 2. Reheat dal in a saucepan with a splash of water, stirring until bubbling and steaming hot. 3. Warm the saag gently, stirring often, until hot throughout; avoid a long boil. Refresh with a few drops of lime juice after heating. 4. Reheat rice covered with a splash of water until steaming hot throughout, reaching 165°F. Reheat only the portion needed. 5. Freeze extra dal or rice in individual portions for up to 2 months. Thawed saag may separate slightly; stir thoroughly while reheating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.