Servings: 4
Equipment
- Large pot
Ingredients
Red Lentil Dal:
- 1 cup red lentils rinsed well
- 1 tablespoon oil
- 1 small red onion chopped
- 2 cloves garlic minced
- 1 15 oz can diced tomatoes
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder adjust to your spice preference
- ½ teaspoon garam masala
- 4 cups water
- 1 cup spinach chopped
- 1 teaspoon salt adjust as per taste
- 2 tablespoons lemon juice
Rice
- 1 cup basmati rice
- 1½ cups water
Raita:
- 1 cup plain yogurt
- ¼ cup cucumber chopped
- 2 tablespoons cilantro chopped
- ½ teaspoon salt adjust as per taste
Easy 2-Ingredient Naan:
- 1½ cup self-rising flour
- 1 cup Greek yogurt
- ½ teaspoon salt
Roasted Vegetables:
- 1 head broccoli cut into florets
- 1 large sweet potato peeled and cut into 1-inch cubes
- 1 red bell pepper sliced
- 1 red onion sliced
- 1 tablespoon oil
- 1 tablespoon curry powder
- ½ teaspoon salt adjust as per taste
Instructions
Cook the Dal:
- Heat oil in a pot over medium heat. Add onion and garlic. Saute for 4-5 minutes until the onions soften. Add tomatoes, salt, and powdered spices (cumin, coriander, turmeric, and chili powder). Mix well and cook for 4-5 minutes or until the tomatoes begin to soften.
- Add the rinsed red lentils and water. Mix well and bring it to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender.
- Stir in spinach and garam masala. Cook for 1-2 minutes or until the spinach is wilted. Turn off the heat and stir in lemon juice.
Cook the rice:
- Rinse the rice well until the water runs clear. In a pot, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is cooked through.
Make the Naan:
- In a bowl, combine Greek yogurt, salt, and self-rising flour. Mix well until a soft dough forms. Divide dough into 4 equal pieces. Roll each piece into a thin circle on a lightly floured surface.
- Heat a cast iron skillet over medium heat. Place the rolled naan and cook for 1-2 minutes per side or until golden brown and bubbly.
Roast the vegetables:
- Preheat oven to 350℉. In a large bowl, toss broccoli florets, sweet potato cubes, bell pepper slices, and red onion slices with oil, curry powder, and salt. Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes or until tender-crisp, stirring halfway through.
Make the raita:
- Make the Raita: In a bowl, whisk together yogurt, chopped cucumber, cilantro, and salt.
Assemble the Bowl:
- Divide cooked rice among bowls. Top with red lentil dal, roasted vegetables, and a piece of naan. Add a dollop of raita and enjoy!
Notes
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- Always rinse the red lentils thoroughly under cold water until the water runs clear. This helps remove any dust or debris and reduces foam during cooking.
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- For perfectly cooked basmati rice, use a 1:1.5 ratio of rice to water. Adjust based on your preference for firmer or softer rice.
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- Let the raita sit in the fridge for at least 15 minutes before serving. This allows the flavors to meld and makes it more refreshing.
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- Don't overwork the naan dough. This is a simple dough, so resist the urge to knead it excessively. Overworking can lead to tough naan.
Nutrition
Calories: 800kcal | Carbohydrates: 140g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 1635mg | Potassium: 1730mg | Fiber: 25g | Sugar: 16g | Vitamin A: 14839IU | Vitamin C: 188mg | Calcium: 329mg | Iron: 7mg
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