Dhal with rice

Type: Main meal — heavier · Typical slot: Lunch · Time: 40 min · Lunch-friendly: yes · Batch: yes (dhal keeps 4 days)

Ingredients (4 servings)

• 300g red lentils (masoor dhal), rinsed
• 1.2L water or vegetable stock
• 1 tsp turmeric
• 1 tsp salt
• 2 tbsp ghee or neutral oil (30g)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 20g ginger, grated
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 10 curry leaves (if available)
• 2 tomatoes, chopped (~250g)
• 1 tsp garam masala
• Cilantro
• Add protein: 200g paneer cubed, pan-fried (100g G / 100g Harshitha) OR 4 boiled eggs (2 each)
• Rice: 280g basmati uncooked. Split 220g G / 110g Harshitha.

Method

1. Combine lentils, water, turmeric, salt in pot. Simmer 20 min until lentils break down. Whisk to thicken.
2. Tadka: heat ghee in small pan. Add cumin and mustard seeds, let pop. Add curry leaves, onion, cook 6 min. Add garlic, ginger, chilies, 2 min. Add tomatoes, cook 5 min until breaking down.
3. Pour tadka into lentils, stir. Add garam masala, more salt to taste, simmer 3 min.
4. Cook rice. Pan-fry paneer separately in a little oil, 2 min/side.
5. Serve dhal over rice with paneer on top, cilantro.

Macros (per person, per serving — with paneer)