Recipes
vegan
Rice with Kali Masoor daal and Tofu
By Priti Chopra
⏳ Prep Time: 45 minute
20 Jul 2021
Nutritional Overview
Calories
297 kcal
Protein
15 gm
Carbs
30 gm
Fats
13 gm
Ingredients
Red, brown or white basmati rice one cup
Kali masoor dal 1/2 cup
water 2 and 1/2 cup
powdered lal mirchi 1/4 flat teaspoon
cumin 1/4 flat teaspoon
dried thyme 1 flat teaspoon
salt 1 and 1/2 flat teaspoon
1 medium onion
1/2 cup walnuts
1 teaspoon olive oil
lemon juice 1 tablespoon
Method
Step 1
Pre-soak the Kali masoor dal in water for at least about hours. You can pre-soak a large amount of lentils, freeze and use each time as necessary.
Step 2
Cook the rice and the Kali masoor dal together in the same pot (covered pot) with the water for about minutes.
Step 3
Prepare the tofu: in a bowl, place tablespoons of water, spicy lal mirch powder, cumin and dry thyme, and mix.
Step 4
Cut the tofu into small cubes and add to the bowl with the water and spices.
Step 5
Pour the contents of the bowl into a tray lined with aluminum foil (can also grease the foil a little so that the tofu could easily come out), and arrange the tofu cubes on it.
Step 6
Sprinkle a little salt on the tofu cubes, and place in the toaster oven (or oven) for about minutes until the tofu goldens and becomes crispier and lighter.
Step 7
Chop the onion and walnuts.
Step 8
Heat a little olive oil in a small pan and fry the onion with a little salt until it becomes translucent and softens.
Step 9
Add the nuts to the onion and continue to fry for another - minutes.
Step 10
Mix the cooked rice and Kali masoor dal with the baked tofu, onion and nuts. Pour over the lemon juice and mix well. Enjoy!
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