Description
This Indian Lentil Curry with Spinach is a hearty, flavorful dish combining protein-rich red split lentils with nutritious baby spinach and a blend of aromatic spices. Simmered to creamy perfection and enhanced with a vibrant tempering of onions, garlic-ginger paste, and tomatoes, this nutritious vegetarian curry is perfect served with rice or naan for a wholesome meal.
Ingredients
Scale
Lentils and Spinach
- 1 cup red split lentils (masoor dal)
- 3 1/2 cups water
- 1/2 teaspoon turmeric powder
- 8 ounces baby spinach, coarsely chopped
Tempering
- 4 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 green chilies, minced
- 2 tablespoons garlic-ginger paste
- 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon Kashmiri chili powder
- 1 1/2 teaspoons salt (adjust to taste)
Instructions
- Combine Lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Stir gently to mix all ingredients evenly.
- Simmer Lentils: Place the pot over medium heat and let it simmer for about 40 minutes, stirring occasionally, until the lentils turn thick and creamy.
- Heat Oil: In a separate skillet, heat the vegetable oil over medium heat to prepare the tempering base.
- Sauté Onions: Add the finely chopped onions to the skillet and cook them until they turn golden brown, which enhances their sweetness and flavor.
- Add Aromatics: Mix in the minced green chilies and garlic-ginger paste, cooking until the mixture becomes fragrant and aromatic.
- Cook Tomatoes: Stir in the diced tomatoes or diluted tomato paste and cook until the tomatoes soften and blend with the spices.
- Add Spices: Sprinkle in the ground coriander, ground cumin, and Kashmiri chili powder. Stir the spices through the mixture for about 30 seconds to release their flavors.
- Combine Tempering and Lentils: Pour the tempering mixture into the pot of cooked lentils, stirring well to combine all elements.
- Add Spinach: Stir the coarsely chopped baby spinach into the lentils, allowing it to wilt evenly into the curry.
- Season and Simmer: Add salt to taste, adjust seasoning if necessary, and let the curry simmer for another 5 minutes to meld flavors.
- Rest the Curry: Remove the pot from heat and let the curry rest for a few minutes before serving to deepen its flavors.
- Serve: Garnish the curry with fresh cilantro and serve hot alongside steamed rice or warm naan bread for a complete meal.
Notes
- You can substitute baby spinach with kale or mustard greens if preferred.
- Adjust the green chilies according to your spice tolerance.
- For a richer curry, add a splash of coconut milk during the final simmer.
- This dish reheats well and flavors intensify after a day.
- If using tomato paste, ensure it’s well diluted to prevent overpowering the curry’s consistency.
