Tangy Lentil And Quinoa Bowl Recipe

About this recipe

A vibrant mix of protein-rich lentils and quinoa, dressed in tangy tamarind sauce and fragrant spices. Perfectly balanced for a satisfying lunch.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• - Forest Whole Foods Organic White Quinoa
• 400G Khanum Seedless Tamarind Pulp, 400G
• 12G Greenfields Curry Leaves, 12G
• NaN Aroy-D Coconut Milk
• - Old India Mustard Seeds
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - Rajah Whole Red Chillies
• - Ktc Vegetable Oil
• 100 g Wijaya Coriander Seeds 100G
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Rinse and soak the red lentils in water for 10 minutes to soften them.
2. 2. Cook the quinoa in 240 ml of water until tender and fluffy, about 15 minutes.
3. 3. Heat the vegetable oil in a pan and add mustard seeds until they start to pop.
4. 4. Add curry leaves, turmeric powder, cumin powder, and red chili powder, stirring for 30 seconds.
5. 5. Mix the tamarind pulp with 50 ml water, then pour it into the pan and simmer for 2 minutes.
6. 6. Drain the soaked lentils and add them to the pan with 500 ml of water, cooking until soft.
7. 7. Stir in the coconut milk and adjust salt to taste, ensuring a creamy consistency.
8. 8. Combine the cooked quinoa and lentil mixture, tossing gently to mix flavors evenly.
9. 9. Garnish with chopped coriander and serve warm in bowls.