Dhal Broccoli Buddha Bowl

There are a million ways to make dhal, a creamy Indian bean mixture. Normally based on red lentils, you can find many interesting small bean mixtures (sometimes with small grains as well), that cook up to a creamy dhal.

A Buddha bowl is a mixture of elements both hot and cold, that together form a complete meal. According to legend, Buddha carried a bowl around with him and accepted food donations in it, which he ate at the end of the day. I expect a vegetarian dish, probably combining a dhal and a grain, with some fresh veggies. Of course like a soup or stew, there are myriad varieties. Next time you make dhal - consider a Buddha bowl something like this.

1 cup Rainbow lentil mix (I used Dunya Harvest, from Canada) - find on Amazon

2 cups water (more if needed)

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder
1/2 tsp favorite curry powder
1/4 tsp garam masala

1 leek, cleaned and diced

4 cups broccoli flowerets

2 cloves garlic, minced

crushed red pepper fakes to taste

1 cup favorite rice pilaf or grain mix

Fresh garnish: (you can vary this according to what you have)

grape tomatoes

red cabbage

parsley leaves

Prepare rice according to package directions.

Meanwhile, bring water to a boil and add the lentil mix. Add the salt, garlic and onion powders along with the curry powder and garam masala. Bring to a gentle boil. Reduce to a simmer, cover and cook about 15-20 minutes, until creamy. Stir every once in a while. Adjust with a dash more water if needed.

While the dhal cooks, cook leek in a dash of olive oil and 2 tablespoons water. Cook until the water evaporates and the leek softens. Add the broccoli and cook until just crisp tender.

Add the garlic and cook 2-3 more minutes. Season with red pepper flakes.

When dhal is cooked, distribute rice among four bowls, placing on one side of each bowl. Ladle dhal into second half of each bowl. Top with broccoli and garnish as you like with fresh ingredients.

Serves 4.

Cook’s note: There are many different lentil-grain mixes you could use for this. You could also just prepare dhal your favorite way, say using red lentils.

Photo source: Amazon.com

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog