Description
This comforting Indian Lentil Curry with Spinach is a hearty, flavorful dish featuring red split lentils simmered until creamy and infused with aromatic spices. Enhanced with fresh baby spinach and a rich tempering of sautéed onions, garlic, ginger, and tomatoes, it makes a nutritious and satisfying meal perfect for any occasion.
Ingredients
Scale
Lentils and Liquids
- 1 cup red split lentils (masoor dal)
- 3 1/2 cups water
- 1/2 teaspoon turmeric powder
Vegetables
- 8 ounces baby spinach, coarsely chopped
- 1 medium onion, finely chopped
- 2 green chilies, minced
- 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water)
Spices and Seasonings
- 4 tablespoons vegetable oil
- 2 tablespoons garlic-ginger paste
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon Kashmiri chili powder
- 1 1/2 teaspoons salt (adjust to taste)
Instructions
- Combine and simmer lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Simmer over medium heat for 40 minutes, stirring occasionally, until the lentils are thick and creamy.
- Prepare the tempering: In a skillet, heat the vegetable oil over medium heat. Sauté the finely chopped onion until it turns golden brown, which brings out its natural sweetness.
- Add aromatics: Stir in the minced green chilies and garlic-ginger paste into the onions, cooking until the mixture becomes aromatic, usually about 1-2 minutes.
- Cook the tomatoes: Add the diced tomatoes (or the diluted tomato paste) to the skillet and cook until they soften and blend into the mixture, enhancing the curry’s texture and flavor.
- Spice the tempering: Stir in ground coriander, ground cumin, and Kashmiri chili powder. Cook the spices with the mixture for about 30 seconds to release their fragrant oils.
- Combine tempering with lentils: Pour the spiced onion mixture into the cooked lentils, stirring well to combine all flavors gradually.
- Add spinach and salt: Stir in the coarsely chopped baby spinach, allowing it to wilt into the curry. Add salt and adjust seasoning according to taste.
- Simmer final curry: Let the curry simmer gently for 5 more minutes so the flavors meld perfectly.
- Rest and serve: Remove from heat and allow the curry to rest briefly before serving. Garnish with fresh cilantro and serve warm with rice or naan bread for a complete meal.
Notes
- Adjust green chilies to control heat level according to preference.
- Use fresh garlic and ginger if you don’t have pre-made paste for a fresher taste.
- For a richer flavor, substitute vegetable oil with ghee or mustard oil.
- This curry keeps well in the refrigerator for up to 3 days and tastes great reheated.
- To make it vegan, ensure no animal-based products are used in the tempering or alongside the dish.
