LOW CALORIE INDIAN DAAL Jul 16 Written By Eleanor Debel PrintLOW CALORIE INDIAN DAAL RICE BOWLS Yield 4Prep time10 MinCook time12 MinTotal time22 MinIngredients½ cup cooked white rice ¼ cup chopped yellow onion 2 ½ Tbsp minced garlic ¼ cup canned whole tomatoes, crushed with hands or blended 2 tsp ginger paste ¼ tsp garam masala or curry powder ⅛ tsp allspice⅛ tsp turmeric¼ tsp paprika ¾ cup red lentils, rinsed3 cups low sodium vegetable broth 1 lb lean ground beef Fresh chopped herbs such as parsley, chives or cilantro for serving InstructionsIn a large saute pan add a light coating of cooking oil and set over medium heat. Add the chopped onion and minced garlic and cook for 1-2 minutes until the onion is softened and garlic is fragrant.Stir in the canned tomatoes, ginger paste and all the spices and cook for another 1 minute, stirring constantly. Add the lentils and vegetable broth and bring the mixture to a simmer, stirring occasionally. Cover and cook over medium low heat until the lentils are tender and most of the liquid has been absorbed, about 10 minutes. Season the Daal with salt and pepper to taste. Cook the ground beef in a large saute pan with a light coating of oil until browned and cooked through and season with salt and pepper. Serve the daal over the cooked white rice and top with the cooked ground beef and chopped herbs. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthymeatrice disheseasy Eleanor Debel
LOW CALORIE INDIAN DAAL Jul 16 Written By Eleanor Debel PrintLOW CALORIE INDIAN DAAL RICE BOWLS Yield 4Prep time10 MinCook time12 MinTotal time22 MinIngredients½ cup cooked white rice ¼ cup chopped yellow onion 2 ½ Tbsp minced garlic ¼ cup canned whole tomatoes, crushed with hands or blended 2 tsp ginger paste ¼ tsp garam masala or curry powder ⅛ tsp allspice⅛ tsp turmeric¼ tsp paprika ¾ cup red lentils, rinsed3 cups low sodium vegetable broth 1 lb lean ground beef Fresh chopped herbs such as parsley, chives or cilantro for serving InstructionsIn a large saute pan add a light coating of cooking oil and set over medium heat. Add the chopped onion and minced garlic and cook for 1-2 minutes until the onion is softened and garlic is fragrant.Stir in the canned tomatoes, ginger paste and all the spices and cook for another 1 minute, stirring constantly. Add the lentils and vegetable broth and bring the mixture to a simmer, stirring occasionally. Cover and cook over medium low heat until the lentils are tender and most of the liquid has been absorbed, about 10 minutes. Season the Daal with salt and pepper to taste. Cook the ground beef in a large saute pan with a light coating of oil until browned and cooked through and season with salt and pepper. Serve the daal over the cooked white rice and top with the cooked ground beef and chopped herbs. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthymeatrice disheseasy Eleanor Debel
