Golden Lentil And Spinach Rice Bowl Recipe

Indian cuisine · 324 calories

About this recipe

Golden Lentil and Spinach Rice Bowl is a wholesome vegetarian dinner option that combines tender yellow lentils with fresh spinach over delicately cooked rice. Infused with Indian spices like turmeric and cumin, this dish offers a rich, comforting flavor profile. With 32g of plant-based protein and a good dose of fiber, it’s a nutritious choice for muscle recovery and digestive health. Cooking this bowl is simple yet rewarding—begin by boiling the lentils and preparing the rice, then create a fragrant spice base with sautéed onions, garlic, and tomatoes. The spinach folds in seamlessly for a vibrant finish. Perfect for a cozy dinner or a quick weeknight meal, this recipe is ideal for anyone craving a hearty, balanced dish.

Ingredients

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

Instructions

  1. 1. Rinse the lentils thoroughly under running water until the water runs clear.
  2. 2. Boil the lentils in 400ml of water with turmeric powder and salt until tender, about 15 minutes.
  3. 3. Rinse the rice and cook it in 300ml of water until fluffy, then set aside.
  4. 4. Heat oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
  5. 5. Add minced garlic and ginger to the pan and sauté until fragrant, about 1 minute.
  6. 6. Stir in the chopped onions and cook until golden brown, around 5 minutes.
  7. 7. Add the chopped tomatoes, red chili powder, and coriander powder, and cook until the mixture forms a thick paste.
  8. 8. Add the cooked lentils to the pan and mix well with the spice mixture.
  9. 9. Fold in the chopped spinach, allowing it to wilt and blend with the lentils.
  10. 10. Adjust seasoning with additional salt if needed and let simmer for 2-3 minutes.
  11. 11. Serve the lentil-spinach mixture over the cooked rice in bowls.
  12. 12. Garnish with fresh cilantro if desired and serve warm.