Creamy Spinach And Lentil Rice Bowl Recipe

Indian cuisine · 265 calories

Creamy Spinach and Lentil Rice Bowl recipe

About this recipe

Dive into the comforting flavors of a creamy spinach and lentil rice bowl, a nutritious and flavorful dinner inspired by Indian cuisine. This dish combines tender red lentils and fragrant long-grain rice with the earthiness of fresh spinach, all enveloped in a creamy coconut milk base. Spices like turmeric, ginger, and black pepper add depth, while a squeeze of lemon juice brightens the flavors. With 19g of protein and plenty of fiber, this meal is a great choice for muscle recovery and digestion. Preparing this dish is a joy, as the aromas of sautéed onions and garlic fill your kitchen. Perfect for a cozy family dinner or post-gym refuel, this bowl is both satisfying and wholesome.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - MASOOR DAL SPECIAL 500GM
  • 200 g Spinach (Palak)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - MF GARLIC CLOVES 100GM
  • - Onion-250 Gms
  • - Low Fat Dahi (Pouch)
  • 20 g Turmeric Powder
  • - Ginger Powder
  • 25 g Whole Black Pepper
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Rinse the rice and red lentils thoroughly under running water to remove excess starch.
  2. 2. Heat the vegetable oil in a pan and sauté the finely chopped onion until golden brown.
  3. 3. Add minced garlic and ginger powder to the pan, cooking for 1 minute until aromatic.
  4. 4. Stir in the Suhaana Dal Makhani Spice Mix, turmeric powder, and black pepper, mixing well.
  5. 5. Add the rinsed red lentils to the pan and sauté for 2-3 minutes to coat them with the spices.
  6. 6. Pour in 250 ml of water and bring the mixture to a boil, then simmer for 15 minutes until the lentils are tender.
  7. 7. While the lentils cook, steam the fresh spinach until wilted, then chop roughly and set aside.
  8. 8. Stir the coconut milk into the lentil mixture, ensuring it is evenly combined.
  9. 9. Add the cooked rice to the pan and mix gently to incorporate the flavors and lentils.
  10. 10. Fold in the steamed spinach and cook for an additional 2-3 minutes.
  11. 11. Finish with a sprinkle of salt and a squeeze of fresh lemon juice for brightness.
  12. 12. Serve the creamy spinach and lentil rice bowl hot, garnished with chopped coriander if desired.