Dal Makhani Power Bowl

Protein-packed grain bowl: dal makhani over quinoa with roasted veggies, pickled onions, cucumber raita drizzle, and a sprinkle of chaat masala. Positioned as a high-protein, balanced meal.

40 Min

Total Time

5

Serves

MEDIUM

Spice Level

INGREDIENTS

1 pouch Truly Indian Dal Makhani
½ cup dry quinoa (makes ~1.5 cups cooked)
1 cup mixed roasted veggies (zucchini, bell peppers, cherry tomatoes — toss with olive oil, salt, cumin, roast at 400°F for 20 min)
¼ cup plain Greek yogurt
2 tbsp water
Pinch of chaat masala
¼ cup thinly sliced cucumber
¼ cup pickled onions (see Samosa Nacho recipe above)
Optional: handful of arugula or greens as base

INSTRUCTIONS

1. Cook quinoa: rinse, then simmer in 1 cup water + pinch of salt for 15 min. Fluff with fork. Set aside.

2. Roast veggies: toss zucchini, bell pepper, and cherry tomatoes in olive oil, salt, and a pinch of cumin. Roast at 400°F for 18–20 min until edges are caramelized.

3. Heat Dal Makhani per package instructions (microwave 2–3 min or stovetop in a small pot).

4. Make raita drizzle: whisk Greek yogurt with 2 tbsp water until pourable. Add a pinch of salt.

5. Assemble in a wide, shallow bowl: start with quinoa as the base, then add a generous ladle of Dal Makhani in the center.

6. Arrange roasted veggies, sliced cucumber, and pickled onions around the edges.

7. Drizzle raita over the top. Finish with a pinch of chaat masala.