Indian Dinner Recipes for Weight Loss

INGREDIENTS

• 1/3 cup of basmati rice

  1 teaspoon olive oil

• 1 little onion

• one garlic clove

• 1 red or yellow bell pepper

• Fresh ginger, 12 inch (powder is also suitable),

• 34 cup dried red lentils (1/3 cup = 130g)

• 2 cups of vegetable broth (480 ml in a cup)

• 2 teaspoons tomato paste

• 1 teaspoon curry powder

• 1 cinnamon stick or 1 teaspoon of cinnamon

• 1 fresh handful of cilantro or coriander (or parsley)

• 1 fresh minty handful

• pepper and salt as desired

• 2 tbsp. soy yogurt

INSTRUCTIONS
as directed on the rice's packaging
1/3 cup of basmati rice
Chop the bell pepper, onion, garlic, and fresh ginger.
1 fresh ginger root, 12 inch small onion, 1 red bell pepper, 1 clove garlic
Wash dry lentils before using them! Lentils will have a nicer texture after a thorough washing, whereas unwashed lentils may taste mealy.
1/4 cup dry red lentils
Drain lentils from the can before using them.
In a soup pan over medium heat, warm the oil.
1 teaspoon olive oil
Put the lid on, add the bell pepper, onion, and fresh ginger, and let it simmer for about five minutes over low heat. sometimes stir.

(Do you already see that your vegetables are adhering to the pan's bottom?

 Just a tablespoon of broth, or a little more if necessary, should be added.)Stir for another 30 seconds before incorporating the garlic, curry powder, and cinnamon powder.Curry powder,

1 teaspoon of cinnamon

While stirring, add the lentils and tomato paste.

2 teaspoons tomato paste

Put the lid back on after bringing to a boil and simmer for 20 minutes.

sometimes stir.

Chop the parsley/cilantro and mint while you wait

1 fresh handful of cilantro and 1 fresh handful of mintMake sure to taste the lentils to see whether they are sufficiently cooked after 20 minutes

Simply add more stock and boil for an additional 5 to 10 minutes

if you believe they need more time to cook.Add the mint and parsley or cilantro.

 To taste, add salt and pepper. Serve alongside some yogurt and rice. Obtain compliments

2 tablespoons of soy yogurt, salt & pepper to taste.

NOTES:

Need some spice?

Apply 1 teaspoon of cayenne pepper powder.

Cook an onion and a chopped red pepper together.

When the dahl begins to boil, slice a red pepper in half lengthwise,

 keeping the green stem attached.

 As long as you remember to remove the red pepper once the dahl is finished, leaving the stem will help.

The red pepper will impart a great spicy flavor without the danger of you biting into one of those sinister little red pieces

It can be removed from the pan right away.

Added flavor and/or texture?

Apply 1 tsp of garam masala.

Add kurkuma, ground cilantro seeds, and/or ground cumin to the spice blend.

Want it creamier? Including some coconut milk.

1. Use 1 teaspoon of garam masala.

   2.To the spice mixture, add ground cumin, ground cilantro seeds, and/or ground kurkuma.

   3.prefer it creamier? Coconut milk should be added.

   4.Would you like it to be sweeter? At the very end, add 3 tbsp. of coconut flakes or 2 tbsp. of pan-grilled grated coconut.

   5.Add some (2 tbsp) pan-grilled almond slivers to the dahl.

   6.Tofu chunks that are already prepared are a great complement.

   7.Do you prefer it as soup? Combine it with the remaining cup (250 ml) of vegetable stock and/or more water in the blender.