Golden Lentil And Spinach Stew With Jeera Rice Recipe

About this recipe

A hearty stew of protein-packed lentils simmered with flavorful spices and fresh spinach, served alongside fragrant jeera rice for a wholesome and satisfying dinner.

Ingredients

• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 1 kg Basmati Rice
• 100 g Jeera
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the moong dal thoroughly and soak in water for 15 minutes while preparing other ingredients.
2. 2. Finely chop the onion, tomato, garlic, ginger, and green chili to ensure even cooking in the stew.
3. 3. Heat 20 ml vegetable oil in a deep pan and add mustard seeds, curry leaves, and cumin seeds until aromatic.
4. 4. Add chopped onion, garlic, and ginger to the pan and sauté until translucent and fragrant.
5. 5. Stir in the chopped tomato, green chili, turmeric, and ground cumin, cooking until the tomatoes soften and release juices.
6. 6. Drain the soaked dal and add it to the pan along with 400 ml water and salt, simmering until fully cooked.
7. 7. Wash and chop the spinach, adding it to the stew in the final 5 minutes of cooking to retain freshness.
8. 8. In a separate pot, heat 10 ml vegetable oil and toast cumin seeds before adding rinsed basmati rice.
9. 9. Add 100 ml water and a pinch of salt to the rice, cover, and cook on low heat until fluffy and tender.
10. 10. Serve the lentil-spinach stew alongside the jeera rice, garnished with fresh curry leaves for extra flavor.