Protein Custard & Veggie Rice Bowl

• Soak yellow moong dal for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 120 g paneer or silken tofu
• ½ cup skim milk or soy milk
• ⅓ cup cooked pumpkin
• ½ tsp grated ginger
• 1 small clove garlic
• ¼ tsp turmeric
• ¼ tsp black pepper
• ½ tsp salt
• ⅓ cup dried shirataki rice (can also use regular rice, soaked)
• ⅓ cup soaked yellow moong dal
• 3 cloves garlic, finely chopped
• 1 tsp ghee or olive oil
• ½ tsp cumin seeds
• ¼ tsp turmeric
• ½ tsp salt
• 2 cups water
• 1 tbsp chopped coriander leaves (optional)
• Chopped spring onion greens (optional)
• ¾ cup mushrooms, sliced
• ¾ cup spinach, finely chopped
• ½ cup thinly shredded cabbage
• ½ cup thinly sliced bell peppers
• ½ cup thinly sliced zucchini
• 1 tsp olive oil or ghee
• Pinch salt
• Pinch black pepper

1. 1Combine paneer, cooked pumpkin, grated ginger, 1 small clove garlic, turmeric, black pepper, ½ tsp salt, and skim milk or soy milk in a blender, then blend until smooth and creamy.
2. 2Lightly grease two small heatproof bowls, pour the custard mixture into them, and place them in a deep pan with hot water halfway up the sides to create a water bath.
3. 3Cover the pan and steam the custard on low heat for 10–12 minutes until it is firm, puffed, and uniformly yellow.
4. 4Heat 1 tsp olive oil or ghee in a pan, add sliced mushrooms, and sauté until they release their moisture and turn light brown.
5. 5Add shredded cabbage, thinly sliced bell peppers, and thinly sliced zucchini to the pan and stir-fry until tender-crisp.
6. 6Stir in chopped spinach leaves until just wilted, then season the vegetables with a pinch of salt and a pinch of black pepper, and remove them from the pan.
7. 7In the same pan, melt 1 tsp ghee or olive oil, add ½ tsp cumin seeds and let them splutter.
8. 8Add 3 cloves finely minced garlic and sauté until fragrant and lightly golden.
9. 9Add ⅓ cup soaked yellow moong dal and ⅓ cup dried shirataki rice (or soaked regular rice) to the pan, and stir-fry for 1-2 minutes until slightly toasted.
10. 10Pour in 2 cups water, cover the pan, and cook the rice and dal until all the water is absorbed and they are tender.
11. 11Fluff the cooked rice and dal mixture with a spoon, and stir in chopped green onions or coriander leaves.
12. 12Assemble the meal by spooning the garlic moong dal fried rice into a bowl, carefully placing the steamed protein custard alongside, and topping with the colorful sautéed vegetables.

These instructions are our analysis of the original video. Watch on YouTube →