2-3
Ingredients
1 packet Paro Masoor Daal
1-2 tablespoons Paro Tarka
1 bunch - spinach
1 clove - garlic (minced)
2 tablespoons - extra virgin olive oil
1 cup - Basmati Rice (uncooked)
1/3 cup - Coconut (shredded)
1 tablespoon - Coconut Flakes (optional)
1 lime
1 cup - pickled beets (chopped or sliced)
Recipe by Krissy Sciarra
Daal & Coconut Rice
"Warm and earthy Masoor Daal, paired with the subtle sweetness of coconut rice, hearty greens, pop of acidity, and a touch of heat. A vibrant and satisfying bowl packed with layers of flavors."
Ready in 25 min
2-3
METHOD
- 1 In medium sized pot, add Paro Masoor Daal packet and 3 cups of water. Cook for 18-22 min on medium heat, uncovered. Stir continuously.
- 2 In small pot, add rice and and 1.5 cups of water. Cook on low- medium heat, cover for 15-17 min. Fluff rice, squeeze whole lime, fold in shredded coconut and coconut flakes.
- 3 Combine all the yogurt dressing ingredients in a small bowl and set aside.
- 4 Serve with pita, lettuce wraps, red onion, cabbage cilantro, and more Tarka.
METHOD
- 1 In medium sized pot, add Paro Masoor Daal packet and 3 cups of water. Cook for 18-22 min on medium heat, uncovered. Stir continuously.
- 2 In small pot, add rice and and 1.5 cups of water. Cook on low- medium heat, cover for 15-17 min. Fluff rice, squeeze whole lime, fold in shredded coconut and coconut flakes.
- 3 Combine all the yogurt dressing ingredients in a small bowl and set aside.
- 4 Serve with pita, lettuce wraps, red onion, cabbage cilantro, and more Tarka.
20 minutes
