Ministry of Curry · by Archana Mundhe★ 4.7 (83)
Spinach Dal with Rice
NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 22%
CARBS 54G72% OF CAL
4G FIBER2G SUGAR48G OTHER
FAT 4G13% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Indian lentil and spinach soup served with rice, made quickly in a pressure cooker with warm spices and aromatic ingredients.
mainindiansoupbowlbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- ⅛ teaspoon ground turmeric
- 1 green chili (chopped)
- 1 tablespoon garlic (minced )
- 8 curry leaves (optional)
- 1 tomato (diced)
- 1 teaspoon kosher salt
- 2 cups water
- ½ cup red lentils (rinsed and drained (masoor dal))
- 4 ounces baby spinach
- 1 cup basmati rice (rinsed and drained )
- 1½ cups water
At a glance
PER SERVING · TIME 20M
CAL 15%·PRO 22%
CARBS 54G72% OF CAL
4G FIBER2G SUGAR48G OTHER
FAT 4G13% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 484mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 468mg
- Calcium
- 47mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 484MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.