Tangy Lentil And Vegetable Rice Bowl Recipe

About this recipe

Tangy Lentil and Vegetable Rice Bowl is a delightful Indian-inspired dish that combines the earthy richness of red lentils with the softness of long-grain rice. The vibrant mix of vegetables not only enhances the dish with color but also adds a dose of essential vitamins and minerals. Infused with Suhana Dal Makhani Spice Mix, this bowl brings a tangy and aromatic flavor profile that makes every bite exciting. The lentils and rice together provide a complete protein profile, making this meal perfect for gym-goers or anyone looking to maintain their energy levels throughout the day. Cooking this dish is straightforward and rewarding, with the aroma of spices filling your kitchen as you prepare it. Serve it hot, garnished with fresh coriander, for a comforting and nutritious lunch that satisfies both your palate and your health goals.

Ingredients

• - Red Chilli Powder
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Spt Frozen Mixed Vegetables
• 500 g Desi Tomato (Tamatar)
• 500 g Onion
• loose Ginger
• 100 g Garlic - Single Clove
• 50G Suhana Meatmutton
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the red lentils thoroughly under running water until the water runs clear.
2. 2. Cook the rice in a pot with 400 ml of water and a pinch of salt until tender, then set aside.
3. 3. Heat oil in a pan and sauté chopped onion, ginger, and garlic until golden and fragrant.
4. 4. Add chopped tomatoes and cook until they soften, stirring occasionally to form a base.
5. 5. Mix in the turmeric powder and Suhana Dal Makhani Spice Mix, stirring to combine the flavors.
6. 6. Add the rinsed lentils and 200 ml of water to the pan, simmering gently until the lentils are cooked.
7. 7. Stir in the frozen mixed vegetables and cook for another 5 minutes until they are tender but still vibrant.
8. 8. Adjust the seasoning with salt and mix in freshly chopped coriander leaves.
9. 9. In a serving bowl, layer the cooked rice and top it with the lentil-vegetable mixture.
10. 10. Garnish with extra coriander leaves and serve hot for a satisfying meal.