Golden Lentil And Spinach Breakfast Bowl Recipe

About this recipe

The Golden Lentil and Spinach Breakfast Bowl is a flavorful and hearty way to kickstart your day. This vibrant dish combines cooked split yellow moong dal, fresh spinach, and a medley of Indian spices to create a balanced and nutrient-packed meal. The lentils provide a generous dose of protein, while the spinach offers essential vitamins, minerals, and fiber to keep your energy levels high. The aromatic mix of turmeric, cumin, and Suahana Dal Makhani Spice Mix creates layers of warmth and complexity, making every bite a delight. Preparing this dish is a rewarding experience, as the spices infuse the kitchen with their enticing aromas, and the vivid colors of the ingredients come together beautifully. Serve this dish warm, garnished with fresh coriander, for a comforting breakfast that supports your wellness goals. Whether you're looking for a protein-rich meal to fuel your day or a wholesome vegetarian option, this recipe is an excellent choice for any occasion.

Ingredients

• 1 kg Yellow Moong Dal
• 1 Kg Spinach/Palak (Approx 1 Kg)
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• - Ginger Powder
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 200G Mix Lonche (200g)
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the split yellow moong dal thoroughly under running water until the water runs clear.
2. 2. In a medium-sized pot, bring 500 ml of water to a boil and add the dal along with turmeric powder and a pinch of salt.
3. 3. Simmer the lentils over medium heat for 15-20 minutes until they are soft but not mushy, stirring occasionally.
4. 4. In a separate pan, heat vegetable oil and add cumin seeds until they sizzle.
5. 5. Add finely chopped onion to the pan and sauté until they turn golden brown.
6. 6. Add minced garlic and ginger powder to the onion, stirring for 1-2 minutes to release their aroma.
7. 7. Stir in chopped tomatoes and cook until they soften and blend into a paste-like consistency.
8. 8. Add Suahana Dal Makhani Spice Mix and sauté for another 2 minutes to infuse the flavors.
9. 9. Stir the cooked spinach leaves into the tomato mixture and cook for 3-4 minutes until wilted.
10. 10. Combine the spinach mixture with the cooked lentils, mixing thoroughly.
11. 11. Adjust salt to taste and let the flavors meld together by simmering for 3 more minutes.
12. 12. Garnish with freshly chopped coriander leaves before serving.
13. 13. Serve the lentil and spinach breakfast bowl warm with a side of lime wedges if desired.