Spiced Lentil And Kolam Rice Bowl Recipe

Indian cuisine · 506 calories

Spiced Lentil and Kolam Rice Bowl recipe

About this recipe

Looking for a hearty and nutritious vegetarian dinner option? This Spiced Lentil and Kolam Rice Bowl is a delightful blend of protein-rich yellow lentils, fluffy kolam rice, vibrant mixed vegetables, and aromatic spices. It's a perfect choice for anyone craving a comforting yet healthy Indian meal. With 37g of protein and 920 calories per serving, it's ideal for gym meal prep or simply fueling your body after a busy day. Cooking this dish is a rewarding experience, combining simple techniques like sautéing, simmering, and boiling to create layers of flavor. Serve it warm, garnished with fresh coriander, for a meal that's as satisfying as it is nourishing.

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 Kg Star Jsr L Kolam Rice1kg
  • - Frozen Mixed Vegetables
  • - MF GARLIC CLOVES 100GM
  • - Onion-250 Gms
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • 100 g Mix Seeds
  • - EVE.CUMIN POWDER 50GM
  • - Coriander Powder-200 Gm
  • 100 g Red Chili Powder
  • 20 g Turmeric Powder
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the yellow lentils and kolam rice thoroughly under running water and set them aside.
  2. 2. Heat 1 tablespoon of oil in a pan, add mustard seeds, and let them crackle for 30 seconds.
  3. 3. Chop the onion finely and mince the garlic cloves; add them to the pan and sauté until golden brown.
  4. 4. Grate the fresh turmeric and add it to the sautéed mixture along with cumin powder, coriander powder, and chili powder.
  5. 5. Stir in the Frozen Mixed Vegetables and cook for 5 minutes until they start to soften.
  6. 6. Add the rinsed lentils and 400 ml of water to the pan, stirring to combine all the ingredients.
  7. 7. Sprinkle in the Suhana Dal Makhani Spice Mix and salt; stir well and bring the mixture to a boil.
  8. 8. Lower the heat and let the lentils simmer for 20 minutes, stirring occasionally to prevent sticking.
  9. 9. Meanwhile, cook the kolam rice separately by boiling it in 100 ml of water until fluffy.
  10. 10. Once the lentils are cooked and have a creamy consistency, turn off the heat and let it cool for 2 minutes.
  11. 11. Assemble the bowl by serving the lentil mixture over the cooked kolam rice.
  12. 12. Drizzle a teaspoon of oil on top and garnish with fresh coriander if desired.