Masoor Dal Buddha Bowl with Dates, Walnuts and Pecans

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45 mins
SERVERS
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PREP TIME

45 min

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COOK TIME

min

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TOTAL TIME

45 mins

Ingredients

Method

  1. Boil the red lentils in water for about 25 minutes. In another pot, boil 60 g of basmati rice. Once boiled, drain and reserve. Separately, heat some oil in a large pot. Add the grated onion and sauté. Then, add the minced garlic and ginger and sauté for another minute. Add the chopped tomato and mix all together for 2 more minutes. Then add the salt, spices (curry, chili powder and turmeric) and stir briefly. Add this mix to the lentils and mix all together. Cover and simmer over a low heat for about 10 minutes. Place the rice on one side of a medium bowl with the lentils on the other. Chop the walnuts and pecans and place them in the middle of the bowl with the dates.

Ingredients

Method

  1. Boil the red lentils in water for about 25 minutes. In another pot, boil 60 g of basmati rice. Once boiled, drain and reserve. Separately, heat some oil in a large pot. Add the grated onion and sauté. Then, add the minced garlic and ginger and sauté for another minute. Add the chopped tomato and mix all together for 2 more minutes. Then add the salt, spices (curry, chili powder and turmeric) and stir briefly. Add this mix to the lentils and mix all together. Cover and simmer over a low heat for about 10 minutes. Place the rice on one side of a medium bowl with the lentils on the other. Chop the walnuts and pecans and place them in the middle of the bowl with the dates.

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