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Kashmiri Spiced Dal with Basmati Rice & Carrot-Apricot Halwa
2 or 4 Serving Dinner

Kashmiri Spiced Dal

with Basmati Rice & Carrot-Apricot Halwa

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
8g
CARBOHYDRATES
110g
PROTEIN
21g


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INGREDIENTS

  1. ½ cup white basmati rice
  2. 1 tsp Kashmiri chile powder
  3. 1 tsp garam masala
  4. 1 tsp brown mustard seeds
  5. 1 oz fresh ginger, peeled and minced
  6. 2 garlic cloves, peeled and minced
  7. 1 yellow onion, roughly chopped
  8. 1 cup red lentils
  9. 8 oz almond milk
  10. 1 carrot, grated
  11. 2 oz dried apricots, roughly chopped, covered with hot water
  12. ¼ cup cashews, roughly chopped
  13. 1 lime, zested, half juiced, half cut into two wedges
  14. ¼ oz fresh cilantro
  15. 2 tbsp + 1 tsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: tree nut (almond, cashew)
Tools: Medium nonstick skillet, Small saucepan, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
8g
CARBOHYDRATES
110g
PROTEIN
21g


Get Recipes Delivered

INSTRUCTIONS

1
Make the rice

Add the basmati rice, 1 cup of water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until rice is tender, 15 to 18 minutes. Leave the lid on to keep warm. (4-serving meal: use 2 cups water)

2
Make the dal

Add 2 tbsp vegetable oil to a small saucepan over medium heat. Add Kashmiri chili powder, garam masala, and brown mustard seeds, and cook until the spices are fragrant, 30 seconds to 1 minute. Add ginger, garlic and onion and cook until fragrant, 1 to 2 minutes. Add lentils, 1½ cups water, just half the almond milk, ½ tsp salt, and a pinch of pepper. Bring the dal to a boil, reduce heat to low, cover, and simmer until lentils are tender, 14 to 16 minutes. Stir occasionally. (4-serving meal: use 4 tbsp vegetable oil, 3 cups water, 1 tsp salt)

3
Make the halwa

Add 1 tsp vegetable oil to a medium nonstick skillet over medium heat. Add carrot and cook until bright orange and begining to sizzle, 3 to 4 minutes. Drain the apricots and add to the skillet. Add remaining almond milk and cashews. Simmer until the halwa starts to thicken and reduce, 6 to 8 minutes. Add lime zest and juice, sitr, and set aside. (4-serving meal: use 2 tsp vegetable oil)

4
Serve

Divide the rice between two bowls, and top with Kashmiri spiced dal and carrot-apricot halwa. Sprinkle with cilantro and garnish with lime wedges. Tuck in!

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