Lentil Rice Casserole with Chickpea Dumplings

• Produce

  • 1 Bay leaf
  • 1/2 cup Brown lentils
  • 1/2 cup Cilantro, lightly packed
  • 2 tsp Onion flakes
  • 1/2 cup Red onion
  • 1/2 cup Spinach or rainbow chard, packed
  • 2 Tomatoes, sliced (1/8 to 1/4 inch, medium

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 1 Cilantro and lemon juice

• Pasta & Grains

  • 1/2 cup Basmati or other long grain rice

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 cup Chickpea flour
  • 1 1/8 tsp Salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 4 tsp Vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

• Liquids

  • 2 1/4 cups Water

• Other

  • ½ tsp garam masala or use ¼ tsp each of ground cumin and coriander
  • 3 cloves Optional

Found on veganricha.com

Description

Ingredients

• 2 tsp oil
• 1 bay leaf
• Spice: 1.5 to 2 tsp garam masala + ½ tsp garlic powder + ½ tsp cayenne, or use biryani masala spice blend, or berbere, or use spice mix from the notes,
• ½ cup uncooked brown lentils, washed and picked for stones
• ½ tsp salt
• 2 tsp onion flakes or 2 Tbsp finely chopped fresh onion
• ½ cup packed chopped spinach or rainbow chard (optional)
• 2 medium tomatoes, sliced (1/8 to ¼ inch)
• ½ cup uncooked basmati or other long grain rice, washed and drained (I used white Basmati rice)
• ¼ tsp salt
• 3 cloves (optional)
• ¼ tsp cumin seeds
• 2¼ cups water, divided
• ¾ cup chickpea flour
• ⅓ to ½ tsp salt
• ½ tsp garam masala or use ¼ tsp each of ground cumin and coriander
• 1 tsp baking powder
• ½ cup full fat coconut milk
• 1 tsp apple cider vinegar
• 2 tsp oil
• ½ cup finely chopped red onion
• ½ cup finely chopped lightly packed cilantro
• cilantro and lemon juice for garnish

Directions

• Pre-heat the oven too 400 degrees F. Spray or brush oil at the bottom of a baking dish. Sprinkle half of the spice mix and bay leaf on the oil.
• Layer the washed and drained lentils to cover the bottom. Sprinkle the rest of the garam masala/spice blend, salt, onion flakes on the lentils.
• Layer greens on top. Gently pour 1 cup of water in the dish.
• Layer the tomato slices to cover the greens. Sprinkle washed rice on top. Sprinkle cumin, salt, and cloves on the rice. Gently pour 1¼ cup of water. At this point you can refrigerate the casserole, without disturbing it too much.
• Place foil and lightly seal. Bake at 400 degrees F for 50 minutes.
• Meanwhile Make the dumpling batter. Whisk chickpea flour, salt, garam masala and baking powder. Add coconut milk, vinegar and oil and mix into a smooth thick batter. If the batter is too thin, add a tbspor so more chickpea flour. Fold in the onion and cilantro.
• Uncover the baking dish. Spray water generously on top if the rice appears dry. Drop dollops of the dumpling batter on top. Place foil again on top and bake for 14 minutes.
• Remove the foil and broil for a minute for a crisper dumpling top (optional). Let cool for 5 minutes. Top with cilantro and lemon juice and serve.