Description
This flavorful Indian Lentil Curry with Spinach is a hearty and nutritious dish, featuring tender red lentils simmered with aromatic spices and fresh baby spinach. Perfectly spiced with turmeric, cumin, coriander, and Kashmiri chili powder, this curry offers a rich texture and vibrant taste. Ideal for a comforting vegetarian meal served alongside rice or naan bread.
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
- 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
- Prepare the Lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Stir to mix the ingredients well.
- Simmer the Lentils: Place the pot over medium heat and let the lentils cook for about 40 minutes, stirring occasionally, until they become thick and creamy in consistency.
- Heat the Oil: While the lentils are cooking, heat the vegetable oil in a skillet over medium heat until shimmering.
- Sauté Onions: Add the finely chopped onions to the hot oil and cook, stirring occasionally, until they turn golden brown and fragrant.
- Add Chilies and Aromatics: Mix in the minced green chilies and garlic-ginger paste. Cook for 1-2 minutes until the mixture becomes aromatic.
- Cook Tomatoes: Stir in the diced tomatoes or diluted tomato paste and cook until the tomatoes soften and blend into the mixture.
- Add Spices: Sprinkle in the ground coriander, ground cumin, and Kashmiri chili powder. Stir continuously for about 30 seconds to toast the spices and develop their flavors.
- Combine Tempering and Lentils: Pour the spiced onion mixture into the pot with the cooked lentils and stir well to combine all ingredients evenly.
- Add Spinach: Incorporate the coarsely chopped baby spinach into the lentils, stirring gently until the spinach wilts and melds into the curry.
- Season and Simmer: Add salt to taste, adjust the seasoning if needed, and let the curry simmer on low heat for another 5 minutes to allow the flavors to meld together.
- Rest the Curry: Remove the pot from heat and let the curry rest for a few minutes to settle the flavors before serving.
- Serve: Garnish with fresh cilantro if desired and serve hot alongside steamed rice or warm naan bread for a complete meal.
Notes
- Adjust the amount of green chilies and Kashmiri chili powder based on your preferred spice level.
- For a creamier texture, you can blend a portion of the cooked lentils before adding the tempering.
- Using fresh tomatoes instead of paste will give a fresher flavor, but tomato paste can be a convenient substitute.
- This curry pairs beautifully with basmati rice or any Indian flatbread like naan or roti.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- For added richness, a splash of coconut milk can be added during the simmering step.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
