Golden Lentil And Spinach Rice Bowl Recipe

Indian cuisine · 330 calories

About this recipe

Golden Lentil and Spinach Rice Bowl is a comforting Indian-inspired dish that combines tender red lentils, fresh spinach, and aromatic long-grain rice into a wholesome dinner. The vibrant spices like turmeric, cumin, and coriander add depth and warmth, while a touch of lemon juice brings brightness to every bite. Packed with protein, fiber, and essential nutrients, this meal is perfect for supporting muscle recovery and digestion. Cooking it is a straightforward process, with lentils simmering gently in a flavorful base and spinach stirred in for a burst of color and nutrition. Serve it over perfectly cooked rice for a satisfying plate that nourishes and delights. Ideal for a cozy dinner at home or a quick weekday meal.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 Kg Spinach/Palak (Approx 1 Kg)
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Coriander Powder
  • - Red Chilli Powder
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Rinse the red lentils thoroughly under running water and set aside.
  2. 2. Wash the rice and soak it in water for 15 minutes while preparing other ingredients.
  3. 3. Heat vegetable oil in a pan, add cumin seeds, and let them sizzle for 30 seconds.
  4. 4. Add finely chopped onion, garlic, and ginger to the pan and sauté until golden brown.
  5. 5. Stir in turmeric powder, coriander powder, and red chili powder, cooking for another minute.
  6. 6. Add chopped tomatoes and cook until they soften and blend into the spices.
  7. 7. Introduce the rinsed lentils to the pan along with 400 ml water and bring to a boil.
  8. 8. Reduce heat, cover, and let the lentils simmer for 15 minutes until tender.
  9. 9. In a separate pot, cook the soaked rice with 200 ml water and a pinch of salt until fluffy.
  10. 10. Add chopped spinach to the lentils and cook for 5 minutes, stirring occasionally.
  11. 11. Season the lentil mixture with black pepper, salt, and a splash of lemon juice.
  12. 12. Serve the lentil-spinach mixture over the cooked rice in bowls.