Indian · Lunch
Tangy Tamarind Rice (GLP-1)
Tangy tamarind rice built on basmati rice folded with cooked moong dal and peanuts, tempered with mustard seeds and curry leaves, finished with turmeric and a sharp tamarind tang. Served warm as a light, protein-forward single bowl.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
405Calories
37.2gProtein
11.8gFat
47.6gCarbs
6.1gSugar
8.4gFiber
680mgSodium
0mgChol
1.7gSat Fat
580mgPotassium
75mgCalcium
4.8mgIron
0mcgVitamin B12
4mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
protein-rich
glp-1
Instructions
1
Prep
Cook moong dal and basmati rice separately if not already cooked; measure 150g cooked dal and 90g cooked rice into a bowl.
2
Bloom
Heat sesame oil in a skillet over medium heat, add mustard seeds and dried chili, and cook 30–45 seconds until seeds pop and chili darkens.
3
Saute
Add curry leaves and peanuts, cooking 1–2 minutes over medium heat until leaves crisp and peanuts turn lightly golden, stirring often.
4
Simmer
Stir in tamarind paste, turmeric, and water, simmering 3–4 minutes over low heat until glossy and raw tamarind aroma mellows.
5
Fold
Add cooked dal and rice to skillet, folding gently over low heat 2 minutes until all grains are evenly coated; season with salt.
6
Plate
Transfer to bowl and serve warm, checking that dal is fully warmed through and peanuts retain a slight crunch.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300gcooked moong dal
- 180gcooked basmati rice
- 2 tbsp2 tbsp tamarind paste
- 2 tsp2 tsp mustard seed
- 1616 fresh curry leaves
- 1/2 tsp1/2 tsp turmeric ground
- 22 dried chili, whole
- 2 tbsp2 tbsp raw peanuts
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 4 tbsp60ml water
