Yellow dahl and basmati rice with garlic spinach, lime pickle and stuffed paratha

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Basmati rice
Couple
1 cup
Family
1.5 cups
Garlic
Couple
5 cloves
Family
7 cloves
Five spice
Couple
1 packet
Family
1 packet
Red split peas
Couple
1 bag
Family
1 bag
Tomatoes
Couple
1 tin
Family
2 tins
Water
Couple
600 ml
Family
1000 ml
Turmeric^
Couple
1 teaspoon
Family
1 1/2 teaspoons
Apricots, sultanas and coconut
Couple
1 packet
Family
1 packet
Flat breads
Couple
1 packet
Family
1 packet
Coriander*
Couple
All / half
Family
All / half
Spinach
Couple
1 bunch
Family
2 bunch
Lime pickle
Couple
1 pottle
Family
1 pottle

When frying the spices, make sure to get the oil nice and hot to release all those flavours trapped in the dried spices into the oil.

There are a few steps to this dish. It’s essentially: cook the rice, cook the dahl, cook the spinach, then fry the flatbreads.

^Turmeric is a staple ingredient, not provided by Green Dinner Table.

*If you’re on the 5-night plan coriander is a shared ingredient, use half for this dish.

If you have the gluten-free option, layer the mixture between a couple of flatbreads. Fry whole, then cut into quarters.

Instructions

1

Wash the rice under running cold water until the water runs clear.

Cover with one and a half times the amount of water.

Add a pinch of salt and bring to a simmer. Turn to a low setting and cover. Let sit for 12-15 minutes, then turn off the heat and let sit for another 5 minutes.

2

Mince all the garlic and separate a little off for the spinach.

Boil your kettle.

Remove the coriander leaves from the stalk and set aside.

Finely chop the coriander stalk.

3

Heat a medium saucepan to high heat with a good splash of oil. Fry the spices for 10 seconds before adding the garlic and cooking for another 10 seconds. Add the split peas, a good pinch of salt, turmeric, tomatoes and water. Don’t worry if it looks thin, it’ll thicken up with cooking.

Simmer for about 15 to 20 minutes, until the peas are cooked and it resembles a thick soup.

Stir through the coriander stalk.

4

Place the apricots, coconut and sultanas in a bowl and cover with boiling water.

Remove any root from the spinach and wash if necessary, roughly chop.

Strain the water off the apricots, coconut and sultanas.

Cut the bread in half, open it up and spread the fruit mixture evenly inside.

5

Fry the garlic in a large pot with a little oil for 10 seconds, add the spinach and cook for about a minute until wilted. Season with salt.

 

6

In a large fry pan, cook the stuffed bread in a little oil until golden (be gentle!).

7

Cut the bread into quarters.

Serve rice and dahl with stuffed bread, spinach and pickle on the side. Sprinkle over coriander leaves.



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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.