sri-lankan

Tempered Beetroot Mallum with Chickpeas and Red Rice

This dish pairs red rice, dry with chickpeas, cooked and drained, beetroot, grated and grated coconut, unsweetened. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian Gluten free Heart friendly High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

95 g Carbohydrates

25 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

49g red rice, dry 179 kcal
111g chickpeas, cooked and drained 182 kcal
139g beetroot, grated 61 kcal
21g grated coconut, unsweetened 139 kcal
7g coconut oil 62 kcal
42g yellow onion, thinly sliced 17 kcal
3g Sri Lankan curry powder 9 kcal
1g turmeric powder 2 kcal
10g lime juice 3 kcal
1g salt 0 kcal

Cooking instructions

red ricesalt
Rinse the red rice and cook with 300 ml water and salt until tender, 25 to 35 minutes. Keep warm.
beetroot
Squeeze the grated beetroot lightly to remove excess moisture (leave it a bit damp).
grated coconutcoconut oilyellow onion
Heat coconut oil in a pan. Saute onion until softened.
beetrootSri Lankan curry powderturmeric powdersalt
Add curry powder and turmeric; stir 20 seconds. Add beetroot and salt and cook, stirring, 5 to 7 minutes until wilted but still bright.
chickpeasgrated coconutlime juice
Stir in chickpeas and cook 2 minutes to heat through. Turn off heat and mix in grated coconut and lime juice.
red ricebeetroot
Serve the beetroot mallum over red rice.