Description
A comforting and nutritious Indian Lentil Curry with Spinach, featuring red split lentils simmered to creamy perfection and tempered with aromatic spices and sautéed onions. This hearty dish is ideal for a wholesome vegetarian meal and pairs wonderfully with rice or naan.
Ingredients
Scale
Lentils and Vegetables
- 1 cup red split lentils (masoor dal)
- 3 1/2 cups water
- 1/2 teaspoon turmeric powder
- 8 ounces baby spinach, coarsely chopped
Tempering and Spices
- 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 and Simmer: In a large pot, add the red split lentils, water, and turmeric powder. Bring to a simmer over medium heat and cook for 40 minutes, stirring occasionally, until the lentils are thick and creamy.
- Prepare Tempering: While the lentils cook, heat vegetable oil in a skillet over medium heat. Sauté the finely chopped onion until it turns golden brown, about 7-8 minutes.
- Add Aromatics: Stir in the minced green chilies and garlic-ginger paste into the onion, cooking until fragrant, approximately 2-3 minutes.
- Add Tomatoes and Spices: Mix in the diced tomatoes or diluted tomato paste and cook until softened, about 3-4 minutes. Then add ground coriander, ground cumin, and Kashmiri chili powder, stirring continuously for 30 seconds to bloom the spices.
- Combine Tempering with Lentils: Pour the prepared tempering mixture into the pot of cooked lentils and stir well to incorporate all the flavors.
- Add Spinach: Stir in the coarsely chopped baby spinach, allowing it to wilt into the lentil curry.
- Season and Simmer: Add salt to taste, adjust seasoning as needed, and let the curry simmer for an additional 5 minutes to marry the flavors.
- Rest and Serve: Remove from heat and let the curry rest slightly before serving. Garnish with fresh cilantro if desired and enjoy warm with rice or naan bread.
Notes
- Adjust the green chilies according to your preferred spice level.
- You can substitute baby spinach with regular spinach or kale if preferred.
- For a richer flavor, you can add a teaspoon of ghee instead of vegetable oil in the tempering.
- This curry keeps well in the refrigerator for up to 3 days and tastes even better the next day.
- To make the dish vegan, ensure the accompanying bread or rice is free from dairy or animal products.
