Masoor Daal with Coconut Lime Rice

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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.