Zesty Vegetable Rice Bowl With Lentil Crunch Recipe

About this recipe

Dive into the flavors of India with this Zesty Vegetable Rice Bowl with Lentil Crunch, a perfect vegetarian dinner that's as nourishing as it is delicious. Featuring a hearty combination of long-grain rice, tender red lentils, and a medley of colorful vegetables, this dish is elevated by the warmth of Suhana Dal Makhani spices and the subtle kick of ginger. Coconut oil adds richness while preserved salted black beans lend a unique savory touch. This protein-packed bowl is not only satisfying but also balanced with essential nutrients like fiber for digestion and carbs for sustained energy. Cooking it is a breeze, making it ideal for busy evenings. Serve it fresh and piping hot, garnished with coriander for a burst of freshness.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Frozen Mixed Vegetables
• - MASOOR DAL SPECIAL 500GM
• - Ginger Powder
• 50G Suhana Meatmutton
• - PARACHUTE COCONUT OIL 100ML
• 500 G Preserved Dried Salted Black Beans
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear.
2. 2. Add the lentils and water to a pot, bring to a boil, and simmer for 15 minutes until tender.
3. 3. Cook the 921 Everyday Long Grain Rice in a separate pot with 400ml of water until fluffy, about 12 minutes.
4. 4. Heat coconut oil in a pan and sauté the Frozen Mixed Vegetables for 5 minutes over medium heat.
5. 5. Stir in the Suhana Dal Makhani Spice Mix and ginger powder, mixing evenly with the vegetables.
6. 6. Add the Preserved Dried Salted Black Beans to the pan and cook for another 3 minutes, stirring occasionally.
7. 7. Combine the cooked lentils with the vegetable mixture, ensuring everything is well coated in the spiced mix.
8. 8. Arrange the cooked rice in bowls, then top with the lentil-vegetable mixture.
9. 9. Garnish each bowl with freshly chopped coriander leaves before serving.