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Coconut Rice

Back-to- Basics…….Mint-Lentil Coconut Rice

Healthy, simple and delicious rice with the goodness of lentils, the sweetness of coconut and refreshing taste of mint. A one-pot meal.

Course Main Course
Cuisine Indian
Keyword #15minuterecipes, #indian, #instantpotrecipe, #maincourse, #onepotmeal, #pressurecookerrecipe, #rice, #weeknightdinner, easy, healthy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 365 kcal


  • 6 grams Butter approx 1 teaspoon
  • 180 grams Raw Basmati Rice approx 1 Cup Rice
  • 75 grams Toor Dal/ Split Pigeon Peas approx 1/2 Cup Dal
  • 270 ml Water approx 2 Cups
  • 9 grams Kosher Salt approx 1/2 tablespoon


  • 14 grams Vegetable Oil approx 1 Tablespoon
  • 5 grams Mustard seeds approx 1 teaspoon
  • 12 grams Urad Dal approx 2 teaspoons
  • 225 grams Yellow Onion chopped. approx 1 Cup
  • 1 Serrano Pepper slit down the middle
  • 7 grams Ginger chopped. approx 1 inch Ginger
  • 2 grams Asafoetida approx 2 pinches
  • 50 grams Fresh Mint finely chopped. approx 2 Cups
  • 50 grams fresh/frozen Coconut grated. approx 1/2 Cup
  • 3 grams Sambar Powder approx 1 teaspoon
  • 1.5 grams Turmeric powder approx 1/2 teaspoon
  • 6 grams Kosher Salt approx 1 teaspoon


  1. Wash the rice 2 or 3 times to remove the excess starch

  2. Sauté the rice and dal in 1/2 teaspoon of oil/ghee or clarified butter just till it gives a nice aroma. Don't brown the rice. Add 2 cups of water and salt. Cook the rice.

  3. Instant Pot - If you are using the Instant Pot, use the sauté function for the above step. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure. Turn off the heat and do a 10 minutes Natural Release. Release the remaining pressure and open the lid carefully.

For the Seasoning

  1. In the meantime, when your rice is cooking, prepare the seasoning.

  2. Heat oil in a medium-size saucepan, add mustard seeds and wait till it splutters

  3. Then add the urad dal and red chilies and roast till the urad dal turns a lovely golden brown.

  4. Add the onions (if using) and fry them till they slightly turn color. you don't have to brown them.

  5. Now you can add the remaining ingredients - green chilies, slivered ginger, asafoetida, mint, coconut, sambar powder, turmeric, and salt. Sauté for 2 minutes, until it combines and comes together. (The mint will wilt).


  1. Toss with the cooked rice, Taste and adjust for salt. Garnish with peanuts (optional) and serve hot. 

Recipe Notes

I use a kitchen scale to measure all the ingredients.