Golden Lentil Spinach Rice Bowl Recipe

Indian cuisine · 324 calories

About this recipe

The Golden Lentil Spinach Rice Bowl is a delightful Indian-inspired dinner that combines protein-rich yellow lentils, fluffy rice, and fresh spinach. This dish is seasoned with warming spices like turmeric, cumin, and coriander, creating a harmonious blend of flavors with a touch of heat from red chili powder. It's a satisfying and nutritious meal, delivering 31 grams of protein, 12 grams of fiber, and essential vitamins from spinach. Cooking it is straightforward, with lentils and rice cooked separately and then brought together with sautéed vegetables and spices. Garnished with fresh cilantro, this bowl is perfect for cozy evenings or when you crave a comforting yet healthy meal. Its vibrant colors and balanced textures make it as appealing to the eye as it is to the palate.

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (1 kg) Daily Good Ponni Steam Rice
  • 1 Kg Spinach/Palak (Approx 1 Kg)
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • - Ginger Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

  1. 1. Rinse the yellow lentils under running water until the water runs clear.
  2. 2. Cook the lentils in 300 ml water with turmeric powder and salt until tender, about 15 minutes.
  3. 3. Wash and soak the rice for 10 minutes, then cook it in 200 ml water until fluffy and set aside.
  4. 4. Heat oil in a pan and add cumin seeds; let them sizzle for 30 seconds.
  5. 5. Add finely chopped onion, garlic, and ginger powder to the pan and sauté until golden brown.
  6. 6. Stir in chopped tomatoes, ground coriander, red chili powder, and a pinch of salt; cook until the tomatoes soften.
  7. 7. Add the cooked lentils to the pan and mix thoroughly, simmering for 5 minutes.
  8. 8. Add washed spinach leaves to the pan and cook until wilted, stirring occasionally.
  9. 9. Taste and adjust seasoning if necessary, ensuring the balance of spices and salt.
  10. 10. Serve the lentil-spinach mixture over the cooked rice in a bowl.
  11. 11. Garnish with freshly chopped cilantro for added flavor and aroma.