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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix mint and yogurt and refrigerate. | 2. Wash rice in warm water until the water runs clear. | 3. Add olive oil, onion, curry, ginger and cumin to the rice cooker. Cook 4-5 minutes, stirring, to soften the onions. | 4. Add lentils and stir to coat. Add the broth, cover and cook for 15 minutes. | 5. Add remaining ingredients, except spinach, and continue to cook until rice cooker swithches to "warm" function. | 6. Carefully lift cover, then quickly stir in the spinach and re-cover. Allow to stand for 10 minutes. The rice should have an attractive, light brown crusting on the bottom. | 7. Serve with a dollop of the chilled, minted yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain yogurt	1/2	cup		-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
basmati rice	3/4	cup		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
brown lentil	1/2	cup		-	-	-	-
chicken broth	2 1/2	cups	reduced sodium	-	-	-	-
kosher salt	1/2	teaspoon		-	-	-	-
tomato	1	cup	diced seeded	41.4	9.18	2.16	0.36
red chili pepper flake	1/4	teaspoon		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
spinach	2	cups	chopped	13.8	2.178	1.716	0.23399999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.