Daal Chawal Bowl

Daal Chawal Bowl

#Serves: 2 persons

Daal is a lentil curry and Chawal is a rice. The concept of bowl is simply you add grains,proteins, vegetables of your choice and any seasoning for the flavor. I was trying to make healthy version, so I used brown rice. You can have your regular rice or quinoa too. For the proteins, I have used Indian style lentil curry. I used toor dal (pigeon pea) but you can choose any other variety too. For the vegetables, I made a simple salad with tomato, onion and green bell pepper. I hope you guys like this Indian style healthy vegetarian bowl.

Ingredients:

To cook rice:

• 1 cup brown rice
• 2 cup water
• Salt to taste

lentil Curry or daal :

Vegetable Salad:

• 1 tomato chopped finely
• 1 small green bell pepper chopped finely
• 1 small onion chopped finely
• 1 green chili chopped finely
• Salt and Pepper to taste
• 1 tablespoon chopped cilantro
• ¼ teaspoon honey

Method:

1. Wash and drain the rice completely. Add 2 cups of fresh water and cook the rice in a pressure cooker or rice cooker.
2. Make daal according to the instructions.
3. Add all the ingredients for the vegetable salad in a bowl. Mix well.
4. Get another bowl. Add one portion rice, one portion daal and salad in the middle.
5. Mix and enjoy the meal.

Brown Rice And Masoor Khichdi

Brown Rice And Masoor Khichdi

Serves: 2

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Ingredients:

• ⅓ cup brown rice
• ⅓ cup whole masoor sprouted
• 1 tablespoon ginger garlic paste
• 1 onion chopped
• 1 tablespoon oil
• 2 cloves
• 2 green cardamom
• 1 bay leaf
• 1 small cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon jaggery
• Salt to taste
• 1 teaspoon ghee/butter
• 1 tablespoon chopped cilantro
• 1½ - 2 cups water

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Method:

1. Wash and drain rice for couple of times. Keep it aside.
2. Heat oil in a pressure cooker. Add cloves, bay leaf, cinnamon, green cardamom, and cumin seeds. Let them sizzle. Add chopped onion and ginger-garlic paste. Stir it for 5-7 minutes. Add Turmeric powder, red chilli powder, and half tablespoon chopped cilantro. Mix it.
3. Add sprouted masoor, drain rice and mix properly. Add jaggery and salt to taste.
4. Boil water in a different pan. Add this boiling water into the rice mixture. Stir it and check the salt. Put the lid on and cook this khichdi for 6-7 whistles.
5. Do not rush to open the lid. Let the pressure go down and then open it. Add a teaspoon of butter/ghee and give a quick stir.
6. Serve immediately with yogurt.