nepali

Black Lentil and Spinach Dal with Jeera Rice

Name: Black Lentil and Spinach Dal with Jeera Rice
Yield: 1 serving
Cuisine: nepali
Ingredients: 105 g black lentils (whole urad), dry; 81 g basmati rice, dry; 149 g spinach, chopped; 87 g onion, finely chopped; 7 g garlic, minced; 15 g ghee; 4 g cumin seeds; 1 g ground turmeric; 2 g salt

This simmered dish pairs black lentils, dry with basmati rice, dry, spinach, chopped and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

105 g Carbohydrates

18 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

105g black lentils (whole urad), dry 126 kcal
81g basmati rice, dry 296 kcal
149g spinach, chopped 34 kcal
87g onion, finely chopped 35 kcal
7g garlic, minced 10 kcal
15g ghee 133 kcal
1.86 tsp (4g) cumin seeds 15 kcal
0.62 tsp (1g) ground turmeric 3 kcal
0.93 tsp (2g) salt 0 kcal

Cooking instructions

black lentils (whole urad)
Rinse black lentils and simmer with water until tender; skim foam as needed.
gheecumin seeds
In a small pan, heat ghee and toast cumin seeds until they sizzle.
oniongarlic
Add garlic and onion to the tempering and cook until lightly golden.
black lentils (whole urad)spinachground turmericsalt
Stir tempering into the cooked lentils; add turmeric, salt, and spinach and simmer 3-5 minutes until spinach wilts and dal thickens.
basmati ricesalt
Cook basmati rice separately; fluff and fold in a pinch of salt.
black lentils (whole urad)basmati ricespinach
Serve spinach black lentil dal over jeera rice.