
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Red lentil dal with baharat rice, yogurt, and naan
Vegetarian
2 Servings, 680 Calories/Serving
30 Minutes
Dal is one of the iconic dishes of Southern India. The term refers both to the legumes used to make it, in this instance, lentils, and to the dish itself, which is served either as a side dish or a main course. In this version, Chef Justine pairs the dal with a minty rice and quinoa blend seasoned with baharat, toasted naan, and a bright serving of cherry tomatoes seasoned with fresh dill.
In your bag
- 1-2 shallots
- Fresh Mint
- ¾ cup rice-quinoa blend (basmati rice - red quinoa)
- 1 teaspoon baharat
- 2 teaspoons lentil spice blend (turmeric - brown mustard seed - cumin seed - curry powder -ground ginger)
- ¾ cup red lentils
- 1 cup cherry tomatoes
- Fresh dill
- 1 lime
- 2 pieces naan bread
- 1/2 cup Greek yogurt
Nutrition per serving
Instructions
Wash produce before use
1
Make the rice:
- Peel and slice the shallots.
- Coarsely chop the mint.
Meanwhile, make the dal.
2
Make the dal:
Meanwhile, make the tomato salsa.
3
Make the cherry-tomato salsa:
- Cut the tomatoes in half.
- Chop the dill.
- Cut the lime, juice half of it, and cut the rest into wedges.
4
Toast the naan:
Serve: