YOUR SOLIN GENERATED RECIPE
Lentil Daal with Steamed Basmati Rice and Cucumber Salad
Red lentils simmered with turmeric and cumin, served over fluffy basmati rice with a crisp cucumber salad and a jammy boiled egg.
INGREDIENTS
45g Dry Red Lentils
75g Cooked Basmati Rice
1/2 Large Hard Boiled Egg
50g Sliced Cucumber
20g Minced Onion
1 clove Garlic
PREPARATION
Rinse the red lentils thoroughly under cold water until the water runs clear.
Place lentils in a small pot with 1 cup of water, a pinch of turmeric, and salt; bring to a boil then simmer for 15 minutes until soft.
In a separate small non-stick pan, sauté the minced onion and garlic with a tablespoon of water until softened and fragrant.
Stir the sautéed aromatics into the cooked lentils and mash slightly for a creamy consistency.
Prepare the basmati rice according to package instructions or use pre-cooked steamed rice.
Slice the cucumber into thin rounds and season with a squeeze of lemon juice and a pinch of salt.
Boil an egg for 7 minutes for a jammy yolk, peel, and cut in half.
Plate the daal over the warm rice and serve with the cucumber salad and half an egg on the side.