Description
This Indian Lentil Curry with Spinach is a hearty, nutritious dish featuring red split lentils simmered to creamy perfection and tempered with a flavorful sautéed onion, spices, and tomatoes. Enhanced with fresh baby spinach, this curry offers a balanced blend of protein, fiber, and vitamins, perfect for a comforting meal served alongside rice or naan.
Ingredients
Scale
Lentils & Liquids
- 1 cup red split lentils (masoor dal)
- 3 1/2 cups water
- 1/2 teaspoon turmeric powder
- 8 ounces baby spinach, coarsely chopped
Tempering & 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
- Prepare Lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Bring to a boil and then reduce heat to medium. Simmer gently, stirring occasionally, for about 40 minutes until the lentils are thick and creamy.
- Sauté Aromatics: While the lentils cook, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown and caramelized, about 7-10 minutes.
- Add Chilies and Paste: Add the minced green chilies and garlic-ginger paste to the onions. Cook for 2-3 minutes until fragrant and aromatic.
- Cook Tomatoes and Spices: Stir in the diced tomatoes (or diluted tomato paste) and cook until softened, about 4 minutes. Then add ground coriander, cumin, and Kashmiri chili powder. Stir continuously for 30 seconds to bloom the spices.
- Combine Tempering and Lentils: Pour the spiced onion mixture (tempering) into the cooked lentils and mix well to combine all flavors.
- Add Spinach: Stir in the coarsely chopped baby spinach, allowing it to wilt into the curry with gentle heat.
- Season and Simmer: Add salt to taste, adjust seasoning as needed, and simmer the curry on low for an additional 5 minutes to meld the flavors.
- Rest and Serve: Remove the curry from heat and let it rest for a few minutes. Garnish with fresh cilantro if desired. Serve hot with steamed rice or warm naan bread for a complete meal.
Notes
- This curry can be adjusted in spice level by varying the amount of green chilies and Kashmiri chili powder.
- If you prefer a creamier texture, you can mash some of the lentils lightly after cooking.
- Use fresh tomatoes instead of tomato paste for a fresher taste if available.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- For added protein, consider topping with a dollop of yogurt or adding cooked chickpeas.
