Slow-Simmered Dal Makhani with Quinoa

Thoroughly rinse 300g dried quinoa under cold running water to remove bitter saponins.

In a medium saucepan, combine the 300g rinsed quinoa with 600ml water and a pinch of salt. Bring to a boil over high heat, then immediately cover, reduce heat to low, and simmer gently for 15 minutes until all liquid is absorbed.

Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then divide the cooked quinoa into two equal portions. Place one portion (the cooked equivalent of 150g dry quinoa) into an airtight container and store in the refrigerator for the Day 5 enchiladas.

Thoroughly rinse 80g dried black urad dal. In a separate medium pot, combine the rinsed dal with 500ml water. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 40 minutes until the lentils are completely tender and soft.

While the lentils cook, finely chop 50g onion, grate 15g fresh ginger, and mince 15g garlic cloves. Cut 100g paneer into 1cm cubes.

Heat 1 tsp of vegetable oil in a small skillet over medium-high heat. Add the 100g paneer cubes and sear for 2 to 3 minutes per side until beautifully golden brown. Remove from the heat and set aside.

Once the lentils are cooked and tender, add 100g drained canned red kidney beans, 100g canned crushed tomatoes, 0.5 tsp ground turmeric, and 1 tsp ground coriander directly to the pot. Simmer on low for 10 minutes, using a wooden spoon to mash some of the lentils against the side of the pot to create a rich, creamy texture.

Prepare the tadka (tempering): In a separate small frying pan, melt 15g butter over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.

Add the 50g chopped onion, 15g grated ginger, and 15g minced garlic to the butter. Sauté for 5 minutes until the onions turn golden brown. Stir in 0.5 tsp chili powder and 1 tsp garam masala, cooking for just 30 seconds to release the essential oils without burning.

Carefully pour this hot, aromatic tempered spice mixture (the tadka) directly into the simmering lentil and bean pot, stirring well to combine.

Stir in 30ml heavy cream and the seared 100g paneer cubes. Simmer gently on low for an additional 5 minutes to allow the complex flavors to meld. Season with salt to taste.

Serve the rich dal makhani piping hot alongside the freshly fluffed remaining half of the quinoa. Accompany with 200g of 0% fat Greek yogurt on the side to stir in for a creamy, high-protein finish.