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!
Course: Main Course
Cuisine: Fusion, Indian
Keyword: One Bowl Meals
Author: The Familiar Kitchen
Aged Basmati Rice
Laxmi Aged Basmati Rice, 1 cup, soaked for 20 minutesVeggie Oil, 1 tspWater, 1 1/2 cupsSalt, 1 tspTo 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, 2Coconut Oil, 2 tspShallots, ¼ cup, fine diceLaxmi Ginger Garlic Paste, 1 tbspSoy Sauce, 2 tbspJaggery or Brown Sugar, 2 tspLaxmi Red Chili Powder, 1/2 tspQuarter 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 tspLaxmi Garam Masala, 1 tspSalt, ½ tspPepper, a few cracksPlace 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 tspSalt, ½tsp saltLaxmi Red Chili Powder, ¼ tsp Yogurt (or Coconut Yogurt), ½ cupCoconut Oil, 1 tspMustard Seeds, ½ tspIn 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 :)
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!