Bok Choy Basmati Bowl & Chana Dal Chutney

If you want easy, try this one bowl recipe Bok Choy Basmati Bowl with Roasted Chana Chutney using a few of my favorite ingredients from Laxmi Foods! What I love about one bowl recipes are all the different textures and flavors you can bring together. The best part? This is a vegan-friendly meal that comes together quickly!

The flavors in this easy recipe are so simple. The aged basmati rice from Laxmi doesn’t need much because the rice is so aromatic on its own. I cooked it simply, but feel free to toss in some ghee-fried onions, cashews, or more veggies!

The bok choy makes use of Laxmi’s ginger garlic paste, which I love keeping in my fridge for those days when I need to make an easy recipe even easier. It’s also for when I don’t feel like smashing all my garlic and ginger in the mortar and pestle.

For the carrot and cucumber salad, the star here is the garam masala. It adds just the right amount of zing with the sweetness of the carrots and bite from the cucumbers. Finally, my favorite part of this one-bowl recipe is the chana dal chutney. It is creamy and nutty almost like a hummus texture. Every time I make it, it becomes the perfect condiment for sandwiches I make later in the week!As always, if you have any questions when making this easy recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have. Tag me if you make it!

If you like one bowl recipe, you might also enjoy my:

• Dairy-Free Chai (Chaya)
• Carrot Thoran
• Beans Mezhukkupuratti (Stir Fry)

Print Recipe

Bok Choy Basmati Bowl & Chana Dal Chutney

I decided to make this Bok Choy Basmati Bowl with Chana Chutney using a few of my favorite ingredients from Laxmi Foods! What I love about one-bowl recipes are all the different textures and flavors you can bring together. The best part? This is a vegan-friendly one-bowl meal that comes together in a pinch!

Total Time45 minutes mins

Course: Main Course

Cuisine: Fusion, Indian

Keyword: One Bowl Meals

Servings: 2 servings

Author: The Familiar Kitchen

Instructions

Aged Basmati Rice

• Laxmi Aged Basmati Rice, 1 cup, soaked for 20 minutes

  Veggie Oil, 1 tsp

  Water, 1 1/2 cups

  Salt, 1 tsp

  To make the rice, wash under water a few times to remove excess starch. After the rice is well-washed, submerge it in water and allow it to soak for 20 minutes. Drain and set aside.

  In a saucepot on high heat add the water and salt. Bring to a high boil.

  Meanwhile, in a skillet on medium high heat, add the vegetable oil. Add the drained rice and toast the rice for 1-2 minutes, just enough to coat the rice grains in the oil.

  Transfer the toasted rice to the boiling water. Mix, cover, and then reduce the heat to low.

  Allow the rice to cook for 8-10 minutes, uninterrupted. After, use a fork to fluff up the rice.

Bok Choy

• Bok Choy, 2

  Coconut Oil, 2 tsp

  Shallots, ¼ cup, fine dice

  Laxmi Ginger Garlic Paste, 1 tbsp

  Soy Sauce, 2 tbsp

  Jaggery or Brown Sugar, 2 tsp

  Laxmi Red Chili Powder, 1/2 tsp

  Quarter the bok choy lengthwise and set aside.

  In a small bowl, mix the soy sauce, jaggery, and red chili powder. Set aside.

  In a skillet on medium high heat, add the coconut oil. Once melted, add the shallots and saute for 2-3 minutes until they lose rawness.

  Add the ginger garlic paste. Saute for another 1-2 minutes until lightly browned.

  Add in the bok choy and the sauce along with a few splashes of water to help create steam. Immediately cover the skillet.

  Steam cook for about 2-3 minutes. Uncover, toss, and set aside.

Carrot & Cucumber Salad

• Cucumbers, ½ cup, diced or grated

  Carrots, ½ cup, grated

  Coconut, ¼ cup, grated

  Lemon Juice, 2 tsp

  Laxmi Garam Masala, 1 tsp

  Salt, ½ tsp

  Pepper, a few cracks

  Place all the ingredients in a bowl and toss well.

Roasted Chana Dal Chutney

• Laxmi Chana Dal, ¼ cup + 1 tsp

  Curry Leaves, 1 sprig

  Laxmi Ginger Garlic Paste, 2 tsp

  Laxmi Turmeric, ½ tsp

  Salt, ½tsp salt

  Laxmi Red Chili Powder, ¼ tsp

  Yogurt (or Coconut Yogurt), ½ cup

  Coconut Oil, 1 tsp

  Mustard Seeds, ½ tsp

  In a small skillet on medium heat, add the ¼ cup of chana dal and curry leaves. Roast for 3-4 minutes to lightly brown the chana and curl the curry leaves.

  Let this cool and then transfer to a small cup grinder along with the ginger garlic paste, salt, turmeric, and red chili powder. Grind this until it turns into a coarse powder.

  Transfer this to a small mixing bowl and whisk in the yogurt. Set aside.

  In a small skillet on medium high heat, add the coconut oil. Once the oil is hot, add the mustard seeds.

  Once the mustard seeds pop, add the 1 tsp of chana dal and allow to lightly brown, about 20-30 seconds.

  Remove the pan from heat and add the chana dal chutney to it.

  Mix well and add water as needed to thin out the chutney as desired. It should be thick like hummus 🙂

Assembling!

• Assemble the bowl by adding a layer of rice followed by whatever amount you’d like of the bok choy, carrot and cucumber salad, and roasted chana dal chutney. Enjoy!