Golden Lentil And Spinach Curry Bowl Recipe

Indian cuisine · 336 calories

Golden Lentil and Spinach Curry Bowl recipe

About this recipe

Golden Lentil and Spinach Curry Bowl is a hearty and flavorful Indian dish perfect for dinner. Featuring tender red lentils, fresh spinach, and a vibrant spiced tomato gravy, this recipe is a delicious way to enjoy a balanced meal. The lentils provide an excellent source of protein, while spinach brings fiber and essential vitamins. Served over fluffy steamed rice, this dish is satisfying yet light, making it ideal for any occasion. The cooking process is straightforward, from sautéing aromatic spices to simmering the curry to perfection. Whether you're looking for a comforting homemade meal or a nutritious vegetarian option, this curry bowl is sure to delight your taste buds and nourish your body.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 200 g Spinach (Palak)
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Coriander Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 pack (1 kg) 921 Everyday Long Grain Rice

Instructions

  1. 1. Rinse the red lentils thoroughly under running water and set them aside.
  2. 2. Heat oil in a pan and add cumin seeds, allowing them to splutter for 30 seconds.
  3. 3. Add finely chopped onions and sauté until golden brown, approximately 5 minutes.
  4. 4. Stir in minced garlic and ginger and cook for 1 minute until fragrant.
  5. 5. Add chopped tomatoes and cook until soft, about 5 minutes, stirring occasionally.
  6. 6. Mix in turmeric, coriander powder, red chili powder, and salt, ensuring the spices are well incorporated.
  7. 7. Add the rinsed lentils and water, bringing the mixture to a boil.
  8. 8. Reduce the heat to simmer and cook for 15 minutes, stirring occasionally to prevent sticking.
  9. 9. Add the fresh spinach to the curry and cook for an additional 5 minutes until wilted.
  10. 10. Meanwhile, rinse and cook the rice in a separate pot with water until fluffy, about 10 minutes.
  11. 11. Adjust the seasoning in the curry if needed and turn off the heat.
  12. 12. Serve the lentil and spinach curry over a bed of steamed rice, garnished with fresh coriander if desired.