Spiced Lentil Spinach Rice Bowl Recipe

About this recipe

A hearty and flavorful bowl of spiced lentils, tender spinach, and fragrant rice, perfect for a balanced dinner.

Ingredients

• - Unpolished Red Masoor Dal Split-500Gm
• 100 g Coriander Leaves
• 1 kg Basmati Rice
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 200 ml Mustard Oil
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the lentils under running water until the water runs clear, then set aside.
2. 2. Wash the spinach leaves thoroughly and chop them into bite-sized pieces.
3. 3. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
4. 4. Finely chop the onion, garlic, and ginger, then sauté them in the pan until golden brown.
5. 5. Dice the tomato and add it to the pan, cooking until it softens and forms a thick base.
6. 6. Add the lentils to the pan along with turmeric, red chili powder, coriander powder, and salt; stir well.
7. 7. Pour 400 ml of water into the pan and bring it to a boil, then reduce heat to simmer for 15 minutes.
8. 8. Meanwhile, rinse the basmati rice and cook it in 100 ml of water until fluffy and tender.
9. 9. Add the chopped spinach to the lentils and simmer for another 5 minutes until wilted.
10. 10. Serve the lentils and spinach over the cooked rice in individual bowls.
11. 11. Garnish with a sprinkle of fresh coriander leaves, if desired, and enjoy warm.