Dal Makhani Quinoa Bowl

A hearty, healthy fusion of Indian flavors and supergrain goodness.

⏱️ 55 min🍽️ Serves 1

🔥 420 kcal💪 18g protein🍚 55g carbs🥑 14g fat🌾 10g fibreper serving

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Ingredients

For extra creaminess without dairy, you can blend a small portion of the cooked dal with a little water before adding it back to the main pot.
Adjust the amount of green chilies (added with ginger-garlic paste) for more heat, if desired.
Leftover dal makhani quinoa bowls are excellent for meal prep; the flavors deepen overnight.
If you don't have kidney beans, you can make this recipe using only black lentils, adjusting the cooking time slightly.

1Rinse black lentils and kidney beans thoroughly. Soak them together in plenty of water overnight, or for at least 6-8 hours.
2Drain the soaked lentils and beans. Cook them in a pressure cooker with 3 cups of fresh water and a pinch of salt for 5-6 whistles, or until very soft and mushy. Alternatively, boil in a pot for 45-60 minutes.
3While lentils cook, rinse quinoa well under cold water. Cook quinoa according to package directions, typically 1 cup quinoa to 2 cups water, simmering until all water is absorbed and quinoa is fluffy.
4In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.
5Stir in ginger-garlic paste and sauté for another minute until fragrant. Add pureed tomatoes, turmeric powder, and salt. Cook until the oil separates from the masala, about 5-7 minutes.
6Add the cooked lentils and beans to the tomato mixture. Mash some of the lentils lightly with the back of a spoon for a creamier texture. Stir in garam masala and light coconut milk.
7Simmer the dal for 10-15 minutes on low heat, stirring occasionally, allowing the flavors to meld and the dal to thicken to your desired consistency. Add a little hot water if it becomes too thick.
8Serve the hot Dal Makhani over a bed of fluffy quinoa. Garnish generously with fresh chopped cilantro.