• Preheat the oven to 450˚F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
• Peel, then cut onion into 1/4-inch pieces. 
• Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper. 

• Heat a large pot over medium-high.
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
• Meanwhile, using a strainer, rinse lentils until water runs clear.
• Drain and rinse chickpeas.
• To the pot with onions, add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

• Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high. 
• Once boiling, reduce heat to medium-low. Cook for 10-15 min, stirring often, until lentils soften.
• Add shrimp to stew. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**
• Cut tomatoes into 1/4-inch pieces.
• Roughly chop spinach.
• Roughly chop cilantro.
• Add stock powder, tomatoes and spinach.  Cook for 2 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.

• Meanwhile, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil and season with salt.
• Toast in the bottom of the oven for 3 min, until softened. (TIP: Keep your eye on flatbreads, so they don't burn!)

• Transfer flatbreads to a clean cutting board. Cut into wedges.
• Add half the cilantro to rice. Use a fork to fluff rice and incorporate cilantro.
• Divide rice and dal between bowls.
• Sprinkle remaining cilantro over top.
• Serve flatbreads alongside.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.

Once lentils have softened, add shrimp to stew. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**