Red lentil dal with spinach & basmati rice
A dinner for one: 610 kcal with 26 g of protein, 98 g of carbs and 14 g of fat, ready in 35 min.
- 35 min
- Dinner · 1 serving
- Indian
- 610 kcal
Nutrition per serving
610 kcalEnergy: 17% protein, 63% carbs, 20% fat
- 26 gProtein
- 98 gCarbs
- 14 gFat
Fiber 14 gSugar 8 gSodium 380 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Red lentils, dry70 g
- Spinach80 g
- Onion½ (60 g)
- Tomato1 (100 g)
- Garlic2 cloves (6 g)
- Ginger8 g
- Sunflower oil1 tbsp
- Turmeric½ tsp
- Cumin½ tsp
- Garam masala½ tsp
- Chili flakes½ tsp
- Basmati rice, dry45 g
- Lemon juice2 tsp
Method
- Rinse the lentils and simmer them with the turmeric and 500 ml water for 20 minutes, until soft; stir in the spinach for the last 2 minutes.
- Cook the rice in 90 ml salted water for 12 minutes and rest it for 5 minutes.
- For the tadka, fry the cumin in the oil for 30 seconds, add the onion and cook for 6 minutes, then the garlic, ginger, tomato, garam masala and chili for 4 minutes.
- Stir the tadka into the dal, season with salt and lemon juice and serve with the rice.
Make ahead
Cook the dal up to 4 days ahead or freeze it; loosen it with a little water when reheating.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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