Spiced Lentil And Spinach Tawa Bowl Recipe

About this recipe

The Spiced Lentil and Spinach Tawa Bowl is a hearty, comforting dish brimming with the bold flavors of Indian spices, packed with protein-rich lentils and nutrient-dense spinach. Perfect for lunch, this dish is ideal for fitness enthusiasts seeking a balance of flavor and nutrition. The creamy lentil base, spiced with cumin, coriander, and smoked paprika, pairs beautifully with the sautéed spinach and fresh tomato topping. Served warm, this dish is not only satisfying but also energizing, making it a wholesome choice for a mid-day meal.

Ingredients

• 250 g Spinach
• 500 g Tomato - Hybrid
• - Chilli Green 100 G
• 30 g Smoked Paprika Powder
• 100 g Hing Khoda
• 100G Oleo
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 100 g Lemon
• - Coriander Powder
• 100 g Jeera
• 250 G Masur Dal
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the red lentils thoroughly and set aside. Heat a medium-sized pan over medium heat and add the vegetable oil.
2. 2. Add cumin seeds and hing to the oil, allowing them to sizzle for 30 seconds. Stir in the coriander powder, smoked paprika, and turmeric powder, cooking for another 30 seconds.
3. 3. Add the lentils to the pan and mix well with the spices. Pour in enough water to cover the lentils and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes until the lentils are tender and creamy.
4. 4. In a separate skillet, heat a small amount of oil over medium heat. Add the green chilies and sauté for 1-2 minutes. Add the chopped tomatoes and cook for 3-4 minutes until softened.
5. 5. Add the spinach to the skillet with the tomatoes and chilies, stirring occasionally until wilted, about 2-3 minutes. Season with salt and black pepper.
6. 6. Assemble the bowl by ladling the spiced lentils into a serving dish. Top with the sautéed spinach and tomato mixture.
7. 7. Garnish with fresh cilantro and serve with lemon wedges on the side for an extra burst of flavor.