Indian · Dinner
Lentil and Rice Bowl
Toor dal simmered with turmeric and cumin, ladled over basmati rice with a garlic-cumin tempering finished in ghee. Topped with cilantro, lime, and yogurt, this bowl balances earthy lentils, fluffy rice, and a tempered spice base for a filling vegetarian plate.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
421Calories
16.8gProtein
13.4gFat
56.3gCarbs
3.1gSugar
9.2gFiber
712mgSodium
38mgChol
7.1gSat Fat
610mgPotassium
95mgCalcium
3.6mgIron
0.1mcgVitamin B12
9mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
spice-route
all-time-classics
vegan
Instructions
1
Prep
Measure the cooked toor dal and basmati rice into separate bowls, keeping both ready for assembly.
2
Heat
Warm the dal in a small saucepan over medium heat with turmeric and salt stirred through, 5 minutes, until it bubbles gently and turns deep yellow.
3
Heat
Melt ghee in a small frying pan over medium heat, add cumin seeds and dried chili, and fry 30 seconds until seeds sizzle and darken slightly.
4
Heat
Add minced garlic, minced ginger, and asafoetida to the pan, cook over medium-low heat 1 minute until raw garlic smell fades and mixture turns pale gold.
5
Assembly
Pour the hot tempering into the simmering dal and stir once to combine thoroughly.
6
Plate
Spoon rice into a bowl, ladle tempered dal alongside, and top with yogurt, cilantro, and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g11 oz toor dal, cooked
- 190g1/3 cup basmati rice, cooked
- 28g2 tbsp ghee
- 1 tsp1 tsp cumin seeds
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger, fresh
- 1/2 tsp1/2 tsp turmeric powder
- 22 whole dried chili
- 2 pinch2 pinch asafoetida
- 1/2 tsp1/2 tsp salt
- 60g4 tbsp plain yogurt
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
