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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
Cook Time
2 Servings  |  30 min 4 Servings  |  40

Nutrition (per serving)

CALORIES
570
FAT
8g
CARBOHYDRATES
110g
PROTEIN
21g

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INGREDIENTS

  1. white basmati rice
  2. kashmiri chile powder
  3. garam masala
  4. brown mustard seeds
  5. fresh ginger, peeled
  6. garlic cloves, peeled
  7. yellow onion, roughly chopped
  8. red lentils
  9. almond milk
  10. carrot, grated
  11. dried apricots, roughly chopped
  12. cashews, roughly chopped
  13. lime, zested
  14. fresh cilantro
  15. vegetable oil
  16. salt and pepper
Allergens: tree nut (almond, cashew)
Tools: Medium nonstick skillet, Small saucepan, Small saucepan with lid
Cook Time
2 Servings  |  30 min 4 Servings  |  40

Nutrition (per serving)

CALORIES
570
FAT
8g
CARBOHYDRATES
110g
PROTEIN
21g

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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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