Careme

Ingredients

• 365 by Whole Foods Market Organic Red Lentils, 16 OZ

  3/4 cup $3.99
• 365 by Whole Foods Market, Organic White Basmati Indian Rice, 32 Ounce

  1 cup $6.29
• Earthbound Farm Organic Baby Spinach, 8 OZ

  4 packed cups $4.43
• Roma Tomato

  2 medium, diced $2.99
• Yellow Onion

  1 medium, thinly sliced, divided $1.49
• Green Jalapeno Pepper

  1, finely chopped $3.49
• Organic Garlic, 3 CT

  4 cloves, thinly sliced $2.89
• Bagged Seedless Lemons, 16 oz

  1 whole lemon $2.99
• Mini Cucumber, 9 OZ

  2, thinly sliced $2.99
• Organic Red Radish Bunch

  4 radishes, very thinly sliced $2.21
• Cilantro Bunch

  2 tablespoons chopped, plus more for garnish $1.09
• Pantry items: neutral oil, mustard seeds, cumin seeds, ground turmeric, salt

  as needed

Instructions

1. Servings: 2. Rinse 3/4 cup red lentils until the water runs mostly clear. Rinse 1 cup basmati rice until the water runs clear. Thinly slice 1 medium yellow onion, keeping half for the dal and half for the salad. Dice 2 Roma tomatoes, finely chop 1 green jalapeno, thinly slice 4 garlic cloves, thinly slice 2 mini cucumbers and 4 radishes, and chop 2 tablespoons cilantro.
2. Cook 1 cup rinsed basmati rice in a saucepan with 1 1/2 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook 15 minutes. Rest covered 5 minutes, then fluff.
3. Place the rinsed lentils in a second pot with 2 1/2 cups water, half the sliced onion, 1 diced tomato, 1/4 teaspoon ground turmeric, half the jalapeno, and 1/2 teaspoon salt. Bring to a boil, then simmer 15 to 18 minutes until the lentils are soft and beginning to collapse.
4. Make the salad while the lentils cook. Toss the sliced cucumbers, radishes, remaining onion, remaining diced tomato, 1 tablespoon chopped cilantro, juice from 1/2 lemon, a pinch of salt, and a small drizzle of oil. Let it sit to lightly pickle.
5. When the lentils are soft, stir in 4 packed cups spinach and cook 2 to 3 minutes until wilted. Add water as needed for a loose, spoonable consistency.
6. Heat 1 1/2 tablespoons neutral oil in a small skillet over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. When they pop, add the sliced garlic and cook until lightly golden, about 30 seconds. Add the remaining jalapeno and cook briefly. Pour the tempering over the lentils, then stir in a squeeze from the remaining 1/2 lemon. Taste and adjust salt.
7. Serve the fluffy rice and pappu in bowls or side by side on plates, with the cucumber-radish salad alongside. Finish with the remaining cilantro.