indian

Sindhi Sai Bhaji with Brown Rice

This simmered dish pairs cooked brown rice with split moong dal, rinsed, spinach, chopped and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly High satiety Vegan Gluten free Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

111 g Carbohydrates

13 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

208g cooked brown rice 256 kcal
61g split moong dal (yellow), rinsed 212 kcal
156g spinach, chopped 36 kcal
10g fresh dill, chopped 4 kcal
69g onion, chopped 28 kcal
121g tomato, chopped 22 kcal
10g neutral oil 88 kcal
1g ground turmeric 3 kcal
3g salt 0 kcal
391g water 0 kcal

Cooking instructions

onionneutral oil
Rinse the lentils. In a pot, heat oil over medium heat and cook the onion until softened, 4 to 5 minutes.
tomatoground turmericsalt
Add the tomato and cook until it breaks down, 3 minutes. Stir in turmeric and salt.
water
Add lentils and water; bring to a boil, then simmer 12 minutes, stirring occasionally.
spinachfresh dill
Add spinach and dill, cover, and cook until greens wilt and lentils are tender, 6 to 8 minutes.
saltwater
Mash lightly with a spoon to thicken. Adjust salt and add a splash of water if needed.
cooked brown rice
Serve hot over the cooked brown rice.