Lentil Dal Rice Bowl
A comforting, wholesome bowl of spiced lentils and fluffy rice.
⏱️ 40 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 58g carbs🥑 9g fat🌾 12g fibreper serving
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servings
Ingredients
- 🥣1 cup red lentils
- 🍚1 ½ cups basmati rice
- 🧅1 onion
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🧡1 tsp turmeric powder
- 🥄½ tsp cumin powder
- 🌿½ tsp coriander powder
- 🌶️¼ tsp chilli powder
- 🍶2 tbsp vegetable oil
- 💧4 cups water
- 🧂 salt, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For extra richness, add a tablespoon of ghee or butter at the end of cooking the dal.
- Adjust the amount of chilli powder to your preferred spice level.
- Leftover dal can be stored in an airtight container in the refrigerator for up to 3-4 days and reheats well.
- Add some chopped spinach or other greens to the dal for an extra nutritional boost.
Method
- 1Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
- 2In a medium pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 3Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 4Stir in the turmeric, cumin, coriander, and chilli powder. Cook for 30 seconds, stirring constantly, until aromatic.
- 5Add the rinsed lentils and 4 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender. Season with salt to taste.
- 6While the dal is cooking, prepare the basmati rice according to package directions. Typically, this involves rinsing the rice, then cooking with 3 cups of water in a separate pot until all water is absorbed and rice is fluffy.
- 7Once the lentils are cooked to your desired consistency, adjust seasoning if needed. The dal should be thick but pourable.
- 8Serve the dal hot over a bed of fluffy basmati rice. Garnish generously with fresh chopped cilantro.