Description
This Indian Lentil Curry with Spinach is a hearty and flavorful vegetarian dish combining red split lentils simmered to creamy perfection with aromatic spices and fresh spinach. Perfect for a comforting meal, it embraces traditional Indian flavors through a slow simmering process and a spiced onion-tomato tempering.
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
- Prepare the Lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Bring to a gentle boil and then reduce to a simmer. Let it cook uncovered over medium heat for about 40 minutes until the lentils are soft, thick, and creamy, stirring occasionally to prevent sticking or burning.
- Make the Tempering: Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until it turns golden brown, about 5 to 7 minutes.
- Add Aromatics: Stir in the minced green chilies and garlic-ginger paste to the onions. Cook for 1 to 2 minutes until the mixture becomes fragrant, taking care not to burn the paste.
- Incorporate Tomatoes: Add the diced tomatoes (or tomato paste mixture) to the skillet. Cook for 3 to 4 minutes until the tomatoes soften and the mixture thickens slightly.
- Spice it Up: Sprinkle in the ground coriander, cumin, and Kashmiri chili powder. Stir constantly for about 30 seconds to toast the spices gently and develop their aromas without burning them.
- Combine Lentils and Tempering: Pour the spiced onion and tomato mixture into the pot of cooked lentils. Stir thoroughly to blend the flavors evenly.
- Add Spinach: Mix in the coarsely chopped baby spinach. Stir the greens into the warm curry and allow them to wilt naturally within the simmering lentils.
- Season and Simmer: Add salt to taste and adjust any other seasonings if needed. Let the curry simmer gently for an additional 5 minutes to marry the flavors perfectly.
- Rest the Curry: Remove from heat and let the curry rest for several minutes before serving to allow the flavors to deepen further.
- Serve: Garnish with fresh cilantro if desired and serve the lentil curry warm with steamed rice or naan bread for a complete meal.
Notes
- Adjust the number of green chilies according to your heat preference.
- Using tomato paste diluted with water is a quick alternative when fresh tomatoes are unavailable.
- Simmering the lentils slowly helps develop a creamy texture without the need for blending.
- This dish pairs excellently with basmati rice or flatbreads like naan.
- The lentils can be soaked beforehand for faster cooking, though it’s not necessary.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
