Lentil Spinach Curry With Brown Rice (small Portion) Recipe

About this recipe

This Lentil Spinach Curry with Brown Rice is a delightful Indian-inspired dish that's perfect for a wholesome, family-friendly meal. Packed with protein-rich lentils, vibrant spinach, and aromatic spices, this curry is both nutritious and satisfying. The combination of creamy lentils and tender spinach pairs beautifully with nutty brown rice, creating a balanced dish that's diabetic-friendly and vegetarian. Whether enjoyed as a light meal or paired with other favorites, this recipe brings warmth and flavor to your table.

Ingredients

• 500 G Brown Rice
• 250 G Masur Dal
• 250 g Spinach
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 100G Oleo
• 100 g Coriander Leaves
• 50 g Asafoetida Powder
• - Coriander Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the brown rice thoroughly and cook it in a pot or rice cooker until tender, typically around 25-30 minutes. Keep aside.
2. 2. Wash the lentils under running water until the water runs clear. In a pot, combine lentils and enough water, then bring to a boil. Reduce heat and simmer for 15-20 minutes until soft.
3. 3. Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Stir in asafoetida, green chilies, and chopped tomatoes, cooking until the tomatoes soften and release their juices, about 5 minutes.
4. 4. Add turmeric powder, red chili powder, and coriander powder to the pan, stirring well to combine. Cook for 1-2 minutes to bloom the spices.
5. 5. Add the cooked lentils to the pan and mix thoroughly with the tomato-spice base. Simmer the curry for 5 minutes, adjusting consistency with water if needed.
6. 6. Add spinach leaves to the curry and cook for another 2-3 minutes until wilted and fully incorporated. Season with salt to taste.
7. 7. Serve the lentil spinach curry hot over the cooked brown rice, garnished with fresh cilantro if desired.

How to make Lentil Spinach Curry With Brown Rice (small Portion)

1. Cook the brown rice. Rinse the brown rice thoroughly and cook it in a pot or rice cooker for around 25-30 minutes until tender, then set it aside.
2. Simmer the lentils. Wash the lentils until the water runs clear, cover with enough water, bring to a boil and simmer for 15-20 minutes until soft.
3. Cook the tomato base. Heat vegetable oil, let cumin seeds sizzle for 30 seconds, then stir in asafoetida, green chilies and chopped tomatoes and cook for about 5 minutes until they soften.
4. Bloom the spices. Add turmeric powder, red chili powder and coriander powder and cook for 1-2 minutes to bloom the spices, then add the cooked lentils and simmer for 5 minutes.
5. Wilt the spinach. Add the spinach leaves and cook for 2-3 minutes until wilted, season with salt to taste, and serve the curry hot over the brown rice with cilantro if desired.

Frequently asked questions

What is the total time needed to make Lentil Spinach Curry with Brown Rice?

The total time required is approximately 50 minutes, including 20 minutes of prep time and 30 minutes of cooking.

Can I make this recipe ahead of time or store leftovers?

Yes, you can make it ahead. Store the curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.

What can I serve with Lentil Spinach Curry with Brown Rice?

This dish is complete on its own but pairs well with a side of yogurt or a simple cucumber salad for added freshness.

Can I substitute Masur Dal with another type of lentil?

Yes, you can substitute Masur Dal with Moong Dal or Toor Dal, but the cooking time may vary slightly.