Lentil Spinach Curry With Brown Rice (small Portion) Recipe

About this recipe

This Lentil Spinach Curry with Brown Rice is a delightful Indian-inspired dish that's perfect for a wholesome, family-friendly meal. Packed with protein-rich lentils, vibrant spinach, and aromatic spices, this curry is both nutritious and satisfying. The combination of creamy lentils and tender spinach pairs beautifully with nutty brown rice, creating a balanced dish that's diabetic-friendly and vegetarian. Whether enjoyed as a light meal or paired with other favorites, this recipe brings warmth and flavor to your table.

Ingredients

• 500 G Brown Rice
• 250 G Masur Dal
• 250 g Spinach
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 100G Oleo
• 100 g Coriander Leaves
• 50 g Asafoetida Powder
• - Coriander Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the brown rice thoroughly and cook it in a pot or rice cooker until tender, typically around 25-30 minutes. Keep aside.
2. 2. Wash the lentils under running water until the water runs clear. In a pot, combine lentils and enough water, then bring to a boil. Reduce heat and simmer for 15-20 minutes until soft.
3. 3. Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Stir in asafoetida, green chilies, and chopped tomatoes, cooking until the tomatoes soften and release their juices, about 5 minutes.
4. 4. Add turmeric powder, red chili powder, and coriander powder to the pan, stirring well to combine. Cook for 1-2 minutes to bloom the spices.
5. 5. Add the cooked lentils to the pan and mix thoroughly with the tomato-spice base. Simmer the curry for 5 minutes, adjusting consistency with water if needed.
6. 6. Add spinach leaves to the curry and cook for another 2-3 minutes until wilted and fully incorporated. Season with salt to taste.
7. 7. Serve the lentil spinach curry hot over the cooked brown rice, garnished with fresh cilantro if desired.