Hands-on Time
35 Mins
Total Time
53 Mins
Yield
Serves 4 (serving size: about 1/2 cup dal, 1 cup salad, 1 flatbread, and 1/3 cup rice)
Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl

How to Make It

Step 1

To prepare dal, combine 3 cups water and lentils in a bowl. Let stand 20 minutes; drain.

Step 2

Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add the chopped onion; sauté 3 minutes. Add ginger and next 6 ingredients (through serranos); sauté for 30 seconds. Add lentils and remaining 2 cups water to pan. Bring to a boil; reduce heat, and simmer 23 minutes. Stir in spinach; cook 2 minutes or until spinach wilts.

Step 3

To prepare salad, combine 2 tablespoons oil, rind, juice, and sugar in a medium bowl, stirring with a whisk. Add carrot, sliced onion, and cilantro; toss to coat.

Step 4

To prepare flatbreads, shape each dough portion into a 5-inch circle on a lightly floured surface. Coat dough with cooking spray. Heat a grill pan over high heat. Add 2 dough portions to pan; cook 2 minutes on each side or until lightly charred. Repeat the procedure with remaining dough. Combine coriander and 1/4 teaspoon salt; sprinkle over hot flatbreads. Serve with rice, dal, and salad.

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