Indian Thali
A vibrant Indian thali with rice, lentil curry, spiced squash, greens, and a crunchy papadum. This quick version brings the classic assortment to your table in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 15g
Ingredients
- 1 cup basmati rice
- ½ cup red lentils
- 1 medium sweet potato
- 2 cups spinach
- 2 pieces papadum
- 1 tsp garam masala
Instructions
- 1
Rinse 1 cup basmati rice and 1/2 cup red lentils. In a pot, combine with 3 cups water and bring to a boil. Reduce heat, cover, and simmer until tender, about 15 minutes.
- 2
Peel and cube 1 medium sweet potato. In a skillet, heat 1 tbsp oil over medium. Add sweet potato and 1/2 tsp garam masala. Cook, stirring, until fork-tender and lightly browned, about 10 minutes.
- 3
In the same skillet, add 2 cups spinach and 1/2 tsp garam masala. Sauté until wilted, about 2 minutes. Season with salt.
- 4
Cook 2 papadums according to package instructions (microwave or toast in a dry pan) until crisp and blistered.
- 5
Serve rice and lentils on a plate, with spiced sweet potato, spinach, and papadum on the side. Add a squeeze of lemon or extra garam masala if you like.
Tools you’ll need
- pot
- skillet
- knife
- cutting board
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