YOUR SOLIN GENERATED RECIPE
Hearty Lentil Dal with Basmati Rice and Dahi
Red lentils simmered with aromatic spices and fresh spinach, served alongside fluffy basmati rice, warm roti, and creamy protein-rich dahi.
INGREDIENTS
0.33 cup red lentils
1 cup non-fat Greek yogurt
0.13 cup cooked basmati rice
0.25 whole whole wheat roti
1 cup fresh spinach
0.25 cup diced tomatoes
0.25 cup diced onions
0.25 tsp ghee
0.5 tsp turmeric powder
0.5 tsp cumin seeds
1 tsp ginger-garlic paste
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium pot, heat the ghee over medium heat and add the cumin seeds until they begin to sizzle.
Add the diced onions and sauté for 3-4 minutes until translucent, then stir in the ginger-garlic paste and cook for another minute.
Add the diced tomatoes, turmeric, sea salt, and black pepper, cooking until the tomatoes soften.
Stir in the rinsed lentils and 1.5 cups of water; bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are tender and creamy.
Fold in the fresh spinach during the last 2 minutes of cooking until just wilted.
Warm the roti in a dry pan and fluff the pre-cooked basmati rice.
Serve the hot dal over the rice with the half roti on the side and a generous portion of Greek yogurt as your dahi.