Tomato Bhorta Meal with Ghee-Tempered Dal and Rice
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Ingredients
- 6 tomatoes
- 200 g red split lentils
- 300 g basmati rice
- 1 onion, finely chopped
- 2 tbsp ghee
- 3 garlic cloves
- 2 fresh green chillies
- 0.5 tsp ground turmeric
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 19.7 g
- Carbohydrate
- 95.3 g
- of which sugars
- 7.1 g
- Fat
- 8.7 g
- of which saturates
- 4.7 g
- Fibre
- 6.4 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 tomatoes for 3-4 minutes until the skins split, then drain, peel 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
Melt half the ghee in a small pan, fry half the onion, garlic and one chopped fresh green chilli for 4 minutes, then mash into the tomatoes to make the bhorta.
- 5
Melt the remaining ghee in another small pan, fry the remaining onion, garlic and chilli for 4 minutes, and stir into the cooked lentils.
- 6
Serve the bhorta, dal and rice together as one meal.
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