Spiced Lentil And Spinach Rice Bowl Recipe

About this recipe

A hearty and protein-packed rice bowl with nutritious lentils and fresh spinach, flavored with aromatic spices.

Ingredients

• 25G Natco Mint
• 100G Maison Bremond Toasted Almonds With Spices, 100G
• 150G Berryworld Raspberries
• 150G Berryworld Blueberries
• 550G Berryworld British Strawberries
• 1.35 L Innocent Pure Orange Juice With Bits
• 4 Per Pack Natoora Spanish Flat White Peaches
• 4 Per Pack Ondine Ripen At Home Flat Nectarine
• 250 g Spinach
• 200 g Roasted Chana Dal
• 1 kg Rice
• - Baby Tomatoes
• 200 ml Coconut Milk
• 20 g Turmeric Powder
• - Cumin Seeds / Jeera Seeds-250 Gms
• - Coriander Powder
• - Red Chilli
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Tomato Ketchup
• 1 Pc Sovi Alepak Wadi10

Instructions

1. 1. Rinse the moong dal and rice thoroughly under running water and set aside.
2. 2. Heat oil in a pan and add cumin seeds, letting them splutter for 20 seconds.
3. 3. Add chopped tomatoes and sauté until softened, about 3-4 minutes.
4. 4. Add turmeric powder, coriander powder, and red chili powder, stirring to combine with the tomatoes.
5. 5. Pour in the rinsed moong dal and water, then simmer for 15 minutes until the lentils are cooked.
6. 6. Add the rice to the pan, along with coconut milk and salt, stirring well.
7. 7. Cover the pan and cook on low heat for 10 minutes until the rice absorbs the liquid.
8. 8. Add chopped spinach to the pan and gently fold it into the rice and lentils.
9. 9. Cook for another 3-4 minutes until the spinach is wilted and flavors are blended.
10. 10. Serve the spiced lentil and spinach rice bowl hot, garnished with a sprinkle of cumin powder if desired.