Golden Lentil And Spinach Rice Bowl Recipe

Indian cuisine · 324 calories

About this recipe

Golden Lentil and Spinach Rice Bowl is a delightful Indian-inspired dish that combines the earthy flavors of lentils and spinach with aromatic spices over a bed of fluffy rice. This protein-rich meal is perfect for a comforting dinner while supporting muscle recovery and digestion. Lentils, a staple of Indian cuisine, bring a hearty texture and are packed with iron and fiber, while spinach adds a boost of vitamins and antioxidants. Cooking this dish is an easy and rewarding experience, with its vibrant colors and inviting aroma filling your kitchen. Serve this bowl on cozy evenings or as a nutritious, satisfying meal after a long day. It's a wholesome dinner option for vegetarians and anyone looking for a balanced, nourishing plate.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 200 g Spinach (Palak)
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • - Ginger Powder
  • 100 g Garlic - Single Clove
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - White Pepper
  • 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 and set them aside to soak for 10 minutes.
  2. 2. Wash the rice and cook it with 300 ml water until soft and fluffy, then keep it warm.
  3. 3. Heat oil in a pan and add cumin seeds, letting them sizzle for 15 seconds.
  4. 4. Add chopped onion and garlic to the pan, sautéing until golden brown and aromatic.
  5. 5. Stir in chopped tomato, turmeric powder, ginger powder, and white pepper, cooking until the mixture becomes a thick paste.
  6. 6. Drain the lentils and add them to the pan, mixing well to coat them in the spice mixture.
  7. 7. Pour in 400 ml water, cover the pan, and simmer the lentils for 15 minutes until tender.
  8. 8. Add the washed spinach leaves to the pan, stirring until they wilt and combine with the lentils.
  9. 9. Season the dish with salt and cook for another 2 minutes to meld the flavors.
  10. 10. Serve the lentil-spinach mixture over the cooked rice, garnished with fresh coriander if desired.