Spinach Dhal Rice
Serve up a bowl of comfort with this nourishing Spinach Dhal Rice recipe, a one-pot wonder that combines the hearty goodness of yellow split moong dal, fragrant basmati rice, and vibrant fresh spinach. Infused with the rich aromas of mustard seeds, curry leaves, and ground cumin, this dish is a delicious medley of flavors and textures. Perfect for a wholesome vegetarian meal, it comes together in just 45 minutes and is packed with protein, fiber, and essential nutrients. Whether served as a standalone main dish or paired with creamy yogurt and a side of pickles, this easy-to-make recipe is both nutritious and satisfying, making it a great choice for busy weeknight dinners or a comforting weekend lunch.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 0.5 cup yellow split moong dal
- 2 cups fresh spinach
- 4 cups water
- 1 medium, chopped onion
- 1 medium, chopped tomato
- 2 small, slit green chilies
- 1 inch piece, grated ginger
- 3 minced garlic cloves
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoons ghee
- 10 leaves curry leaves
- 1 teaspoon salt
- 0.5 cup, chopped fresh cilantro
Instructions
Rinse the rice and yellow split moong dal separately under cold water until the water runs clear. Soak both for 15 minutes.
While the rice and dal are soaking, wash and chop the spinach. Prepare the onion, tomato, green chilies, ginger, and garlic as per the ingredients list.
Heat ghee in a large pot over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and let them sizzle for a few seconds, then add curry leaves, chopped onion, and green chilies. Saute until the onions become translucent.
Add the grated ginger and minced garlic, saute for another minute until fragrant.
Stir in the chopped tomato, turmeric powder, and ground cumin. Cook until the tomatoes turn soft.
Drain the soaked rice and dal, and add them to the pot. Mix well with the onion-tomato mixture.
Pour in the water, add salt, and bring to a boil on high heat.
Once it reaches a rolling boil, reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the rice and dal are cooked, and water is absorbed.
Add chopped spinach to the pot and gently mix it into the rice and dal. Cover and cook for an additional 5 minutes allowing the spinach to wilt.
Remove the pot from heat. Fluff the spinach dhal rice with a fork.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 18.9 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2162 mg | 46% | |
*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.
