Maharashtrian Spiced Lentil And Rice Bowl Recipe

About this recipe

The Maharashtrian Spiced Lentil and Rice Bowl is a delightful vegetarian recipe that blends the earthy goodness of red lentils with the hearty texture of long-grain rice. Infused with signature Maharashtrian spices like ginger, turmeric, and a flavorful dal makhani mix, this dish delivers a perfect balance of protein, fiber, and vibrant flavors. The addition of mixed vegetables not only enhances the nutritional profile but also brings color and freshness to the plate. Cooking this bowl is a straightforward experience, using simple techniques like sautéing, simmering, and boiling, making it suitable for intermediate-level cooks. Perfect for dinner, this comforting bowl pairs well with a crisp salad or a refreshing cucumber raita. Packed with 476 calories and 18g of protein, it’s an excellent choice for maintaining energy and supporting muscle health. Whether you're craving a wholesome meal after a long day or seeking a vibrant dish to impress, this Maharashtrian Spiced Lentil and Rice Bowl is a versatile and satisfying option.

Ingredients

• - MASOOR DAL SPECIAL 500GM
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• - MF GARLIC CLOVES 100GM
• 20 g Turmeric Powder
• - Ginger Powder
• 50G Suhana Meatmutton
• - White Pepper
• 25 g Whole Black Pepper
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - PARACHUTE COCONUT OIL 100ML

Instructions

1. 1. Rinse the red lentils thoroughly under running water and set aside.
2. 2. Wash the rice until the water runs clear, then soak it in water for 20 minutes.
3. 3. Heat coconut oil in a medium-sized pot over medium heat and sauté chopped onion until translucent.
4. 4. Add minced garlic and grated fresh turmeric to the pot and cook for 2 minutes, stirring constantly.
5. 5. Stir in the ginger powder, Suhana Dal Makhani Spice Mix, white pepper, and black pepper, sautéing for another minute.
6. 6. Add the rinsed lentils and water to the pot, bringing it to a boil, then reduce the heat and simmer for 10 minutes.
7. 7. Meanwhile, drain the soaked rice and cook it in a separate pot with 320 ml of water until tender and fluffy.
8. 8. Add the frozen mixed vegetables to the lentils and continue to simmer for 5-7 minutes until the vegetables are cooked through.
9. 9. Season the lentil mixture with salt, adjusting to taste, and stir well.
10. 10. Serve the cooked rice in a bowl, topped with the spiced lentils and vegetables mixture.
11. 11. Garnish with freshly chopped coriander if desired, and enjoy warm.