Golden Lentil And Spinach Stir Fry Bowl Recipe

Indian cuisine · 262 calories

Golden Lentil and Spinach Stir Fry Bowl recipe

About this recipe

If you're looking for a quick, nutritious, and flavor-packed vegetarian dinner, this Golden Lentil and Spinach Stir-Fry Bowl is the perfect choice. Featuring tender red lentils simmered with aromatic spices and combined with fresh spinach, this dish is both healthy and satisfying. Served over fluffy rice, it offers a comforting blend of textures and flavors that will delight your taste buds. The lentils provide a solid 18g of protein per serving, making this meal ideal for those aiming to maintain their energy levels after a busy day. The spinach adds a dose of iron and fiber, while the spices infuse the dish with warmth and depth. Quick to prepare in just 35 minutes, this recipe is perfect for busy professionals seeking a hearty yet nutritious meal. Garnished with fresh coriander, this bowl is a wholesome way to enjoy the essence of Delhi-style home cooking.

Ingredients

  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 200 g Spinach (Palak)
  • 1 kg Rice
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the lentils under cold water until the water runs clear, then set aside.
  2. 2. Wash and chop the spinach leaves into bite-sized pieces and set them aside.
  3. 3. Cook the rice with 320 ml of water on medium heat until soft and fluffy, then keep warm.
  4. 4. Heat vegetable oil in a large pan and add cumin seeds, letting them sizzle for 20 seconds.
  5. 5. Finely chop the onion, garlic, and ginger, then sauté them in the pan until golden brown.
  6. 6. Add chopped tomatoes and cook until they break down into a soft mixture, about 5 minutes.
  7. 7. Add the rinsed lentils, turmeric powder, and salt, then pour in 400 ml of water.
  8. 8. Let the lentils simmer on medium heat until tender and the water is absorbed, about 15 minutes.
  9. 9. Stir in the chopped spinach and cook for 3-5 minutes until wilted and vibrant green.
  10. 10. Adjust the seasoning if needed, then remove the pan from heat.
  11. 11. Serve the lentil-spinach mixture over the warm rice, garnished with fresh coriander leaves.