Aloo Bhorta Meal with Red Lentil Dal and Rice (Mashed Potato)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g potatoes, peeled and diced
- 200 g red split lentils
- 300 g basmati rice
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 3 garlic cloves
- 2 fresh green chillies
- 0.5 tsp ground turmeric
Nutrition (per serving)
- Calories
- 637 kcal
- Protein
- 20.9 g
- Carbohydrate
- 109.9 g
- of which sugars
- 4.2 g
- Fat
- 11.7 g
- of which saturates
- 1.4 g
- Fibre
- 7.3 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12-15 minutes until tender, then drain and mash roughly.
- 2
Put the red split lentils in a pan with the ground turmeric and 700ml water, bring to the boil and simmer for 20 minutes until soft.
- 3
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 4
Mix the mashed potato with half the onion, half the garlic and one finely chopped fresh green chilli, and 1 tbsp of the mustard oil to make the bhorta.
- 5
Heat the remaining mustard oil in a small pan, fry the remaining onion, garlic and chilli for 3 minutes, and stir into the cooked lentils.
- 6
Serve the bhorta, dal and rice together as one meal.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.