• 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 liquid is absorbed. Remove from heat. Set aside, still covered.
• Peel, then cut onion into 1/4-inch pieces. 

• Heat a large pot over medium-high.
• When 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.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Cut tomatoes into 1/4-inch pieces.
• Roughly chop spinach.
• Roughly chop cilantro.
• Add shrimp, vegetable stock powder, tomatoes and spinach. Cook, covered, for 3-4 min, stirring occasionally, lifting the lid to stir occasionally, until firm and opaque.**

• 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.

• Transfer flatbreads to clean cutting board. Cut into wedges.
• Add half the cilantro to rice. Fluff and mix in with fork.
• Divide rice and dal between bowls.
• Sprinkle remaining cilantro over top.
• Serve flatbreads alongside.

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. To the pot with the lentils, add shrimp, vegetable stock powder, tomatoes and spinach. Cook, covered, for 3-4 min, stirring occasionally, until firm and opaque.**