Indian-Spiced Red Lentil Dal with Rice

Rinse 150g dry white rice in cold water. In a small pot, combine the 150g rice with 300ml water and a pinch of salt. Bring to a boil, then cover, turn heat to low, and simmer for 15 minutes. Remove from heat and keep covered.

While the rice cooks, finely mince 1 garlic clove and cut 50g paneer cheese into 1cm cubes. Rinse 45g dry red lentils in a fine mesh strainer.

In a medium saucepan, melt 12g ghee over medium heat. Add the minced garlic and 1 tsp curry powder, sautéing for 30 seconds until fragrant.

Add the rinsed 45g red lentils and 200ml water to the saucepan. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 minutes until the lentils are completely soft and creamy.

Stir 80g canned diced tomatoes and 50g diced paneer into the tender lentils. Simmer uncovered for 3 minutes to allow the flavors to meld.

Stir in 40g fresh baby spinach and cook for 1 minute until just wilted. Season the dal with salt to taste, then remove from heat.

Divide the cooked rice: transfer exactly half of the cooked rice (about 225g) to an airtight container, let it cool, and store in the refrigerator for Day 2 lunch. Plate the remaining half of the rice, ladle the hot lentil dal over it, and top with a dollop of 80g fat-free plain Greek yogurt.