Gujarati Lentil And Spinach Rice Bowl Recipe

About this recipe

A wholesome combination of protein-rich lentils, fragrant spices, and fresh spinach served over fluffy rice.

Ingredients

• 250 g Spinach
• 500 g Toor Dal
• - Baby Tomatoes
• 1 kg Rice
• 200 ml Mustard Oil
• - Tomato Ketchup
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Wash the toor dal thoroughly and soak it in water for 15 minutes.
2. 2. Rinse the rice and cook it in 400 ml of water until tender, then set aside.
3. 3. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
4. 4. Chop the tomatoes finely and add them to the pan; cook until soft, about 5 minutes.
5. 5. Add turmeric powder and salt to the pan, stirring to combine.
6. 6. Drain the soaked dal and add it to the pan along with 200 ml of water; cook until dal is tender, about 15 minutes.
7. 7. Wash and roughly chop the spinach, then stir it into the cooked dal mixture.
8. 8. Simmer the spinach and dal on low heat for another 5 minutes until well combined.
9. 9. Serve the spinach and dal mixture over the cooked rice in individual bowls.