Shaak Bhorta Meal with Masoor Dal and Rice (Mashed Greens)
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Ingredients
- 500 g spinach
- 200 g red split lentils
- 300 g basmati rice
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 4 garlic cloves
- 2 fresh green chillies
- 0.5 tsp ground turmeric
Nutrition (per serving)
- Calories
- 575 kcal
- Protein
- 21.9 g
- Carbohydrate
- 92.8 g
- of which sugars
- 5 g
- Fat
- 12.6 g
- of which saturates
- 1.6 g
- Fibre
- 7.2 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
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.
- 2
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 3
Boil the spinach for 3-4 minutes until completely wilted, then drain well and squeeze out the excess water.
- 4
Heat half the mustard oil in a small pan and fry half the garlic and one fresh green chilli for 1 minute, then mash this into the spinach with a fork until roughly mashed and well mixed, to make the bhorta.
- 5
Heat the remaining mustard oil in another small pan, fry the remaining garlic for 30 seconds, and stir into the cooked lentils with the remaining green chilli.
- 6
Serve the mashed greens alongside the dal and rice as one plate.
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