Masala Meusi
Dive into the comforting warmth of Masala Meusi, a hearty and flavorful lentil stew packed with vibrant vegetables and a medley of aromatic spices. This wholesome recipe combines protein-rich green lentils with tender carrots, potatoes, and fresh spinach, simmered in a spiced tomato-based sauce featuring cumin, coriander, turmeric, and garam masala. Finished with a burst of fresh cilantro and a squeeze of zesty lemon juice, Masala Meusi is a delightful fusion of nourishing ingredients and bold Indian-inspired flavors. Perfect for cozy weeknight dinners, this vegan dish is both satisfying and versatile, pairing beautifully with basmati rice, naan, or crusty bread. With an easy-to-follow preparation and cook time under an hour, Masala Meusi is an ideal choice for a comforting, homemade meal that warms the soul.
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Recipe Information
Ingredients
- 1 cup Green lentils
- 4 cups Water
- 1 medium, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch piece, grated Ginger
- 2 medium, finely chopped Tomatoes
- 1 medium, diced Carrot
- 1 medium, diced Potato
- 2 cups, chopped Spinach
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the green lentils thoroughly under cold water, then soak them in water for 15 minutes while preparing other ingredients.
Heat the vegetable oil in a large pot over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onions, garlic, and ginger to the pot. Sauté for 5-7 minutes, stirring frequently, until the onions are soft and golden brown.
Stir in the turmeric powder, ground coriander, and red chili powder. Cook for an additional 1-2 minutes to toast the spices.
Add the chopped tomatoes, carrot, and potato to the pot. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and break down.
Drain the soaked lentils and add them to the pot along with 4 cups of water. Add the salt and bring the mixture to a boil.
Lower the heat to a simmer, cover the pot with a lid, and cook for 25-30 minutes, stirring occasionally, until the lentils and vegetables are tender.
Stir in the chopped spinach and garam masala. Cook for another 5 minutes until the spinach wilts and incorporates into the stew.
Taste and adjust seasoning if needed. Turn off the heat and stir in the lemon juice.
Garnish with fresh cilantro before serving. Masala Meusi is best served hot with rice, naan, or crusty bread.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.6 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
