Red Lentil Dal with Carrot Salad and Coriander Flatbreads

In fact, this is an all-out attack on bulk containers, as well as our modern take on a rice and bean dinner. Spices, dried lentils, and rice are cheap ingredients, especially if you buy them in such small quantities. Chili also sparingly enhances the flavor; you can order both of these dishes for five cents. With the help of a peeler, you will get beautiful carrot ribbons. And for making tortillas, you'll use leftover spinach and onion pizza dough.
To make the dal, combine 3 cups of water and lentils in a bowl. Let stand for 20 minutes; strain.Preheat a medium saucepan over medium-high heat. Add 1 tablespoon butter; stir to coat. Add the chopped onion; simmer for 3 minutes. Add the ginger and the following 6 ingredients (through a meat grinder); saute for 30 seconds. Add the lentils and remaining 2 cups of water to the pan. Bring to a boil, reduce heat, and simmer for 23 minutes. Add the spinach; cook for 2 minutes or until the spinach wilts.To make the salad, combine 2 tablespoons of oil, zest, juice, and sugar in a medium bowl, stirring with a whisk. Add the carrots, chopped onion and cilantro; stir to coat.To make the tortillas, shape each portion of dough into a 5-inch circle on a lightly floured surface. Brush the dough with cooking spray. Preheat a grill pan over high heat. Add 2 portions of batter to the pan; cook for 2 minutes on each side or until lightly browned. Repeat the procedure with the remaining dough. Combine the coriander and 1/4 teaspoon salt; sprinkle over the hot tortillas. Serve with rice, dal and salad.