Crispy Lentil Dosa Tacos

Ingredients (2 servings)

• 0.75 cupRed lentils (dried)
• 0.5 cupCoconut milk (light)
• 0.5 tspTurmeric powder
• 1 tspCumin seeds
• 1 tbspGinger-garlic paste
• 1 wholeGreen chili (fresh)
• 1.5 cupSpinach (fresh)
• 1 wholeAvocado
• 1 wholeLime
• 1.5 cupWater
• 2 tbspOlive oil
• 0.5 tspSalt
• 0.25 cupCilantro (fresh)
• 0.25 wholeRed onion

Instructions

1. 1

   Rinse red lentils and cook with water for 10 minutes until soft but holding shape. Drain excess liquid.

2. 2

   Heat olive oil in a skillet. Toast cumin seeds for 30 seconds until fragrant.

3. 3

   Add ginger-garlic paste and minced green chili, sauté for 1 minute.

4. 4

   Add cooked lentils, turmeric, salt, and coconut milk. Stir gently and cook for 3 minutes on medium heat.

5. 5

   Fold in fresh spinach until wilted (about 2 minutes).

6. 6

   While lentil mixture cooks, slice avocado and dice red onion. Squeeze lime juice over avocado.

7. 7

   Spoon lentil-spinach mixture onto a plate in two portions, forming a taco-like base.

8. 8

   Top each portion with avocado slices, diced red onion, fresh cilantro, and lime juice.

9. 9

   Serve immediately as a deconstructed taco bowl with the warm lentil curry as the base.

10. 10

    Optional: Toast the spinach leaves separately if you prefer crispy taco-shell texture.

Nutrition per serving