Golden Lentil & Veggie Rice Bowl Recipe

About this recipe

A hearty and flavorful lentil rice bowl, packed with protein and veggies, seasoned with aromatic Indian spices for a comforting lunch.

Ingredients

• 100 g Coriander Leaves
• 500 g Tomato - Hybrid
• 250 g Mutton
• 100 G Kolhapuri Masala
• 50G Green Chilies
• 1 l Refined Soyabean Oil
• 25 g Ginger Garlic Paste
• - Red Chilli Powder
• 10G Salt
• 500 ml Water
• 500 g Onion
• 1 kg Basmati Rice
• - Tomato Ketchup
• loose Ginger
• 100 g Garlic
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Rinse the red lentils and basmati rice thoroughly under running water until clean.
2. 2. Peel and finely chop the onion, ginger, garlic, and tomato; dice the carrots and green beans.
3. 3. Heat vegetable oil in a deep pan and add cumin seeds; let them sizzle for 30 seconds.
4. 4. Add chopped onion, ginger, and garlic to the pan; sauté until golden and fragrant.
5. 5. Stir in the turmeric, chili powder, and coriander powder; cook for 1 minute to release their aroma.
6. 6. Add chopped tomatoes and cook until they soften and blend into the spices.
7. 7. Mix in the diced carrots and green beans; cook for 3-4 minutes, stirring occasionally.
8. 8. Add red lentils to the pan, followed by water and salt; bring to a boil.
9. 9. Reduce the heat, cover, and simmer for 10 minutes until the lentils are tender.
10. 10. Add rinsed basmati rice to the pan and stir gently to combine with the lentil mixture.
11. 11. Cover the pan and cook on low heat for 15 minutes until the rice is fully cooked and absorbs the flavors.
12. 12. Garnish with freshly chopped coriander leaves before serving warm.