Skillet Lentils Masala
A skillet Indian lentil masala with onion, spinach and tomatoes, finished with yogurt and garam masala, served over biryani rice.
Total time
68 min
Prep
16 min
Cook
52 min
Difficulty
medium
Cuisine
Indian
gluten-freevegetarian
Ingredients
1.5 lblentils
150gonion
1 cupspinach
200gtomatoes
4 servingsbiryani rice
1 tspyogurt
2 tbspgaram masala
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Rinse and season the lentils, then bake them over medium-high heat until well browned, about 7 minutes.
2
Add the onion, spinach and tomatoes, cooking until softened, about 7 minutes.
3
Stir in the yogurt and garam masala for 3 minutes.
4
Cook the biryani rice separately and fluff with a fork.
5
Let the lentils simmer for about 6 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the biryani rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
366
Protein
19g
Fat
11.9g
Carbs
49.4g
Fiber
17g
Sodium
61mg
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