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Spinach-Lentil Curry

Ingredients

Vegetables:
Green chili (2), curry leaves (MUST), tomato (half), shallots (2 or 3) lentil (150 grams). Spinach (100 gram)

Cut the green chili longitudinally, cut the half tomato into half, slice the shallots. Cut the spinach

Spices:

Turmeric powder (1 teaspoon), red chili powder (half teaspoon), dried red chili (2), mustard seeds (half a teaspoon)

Others:

Coconut oil (MUST), salt

Preparation (in pot)

Soak the washed lentils in water for 15 minutes. Strain the water. Add lentils, chopped tomato, green chili, and some curry leaves in a pot. Add the turmeric and red chili powder, and some salt. Add hot water, up to an inch above the level of the things in the pot. Mix well and cook closed until the lentil is cooked. Mash some lentils, and the unbroken tomato and stir it well, until it gets into a semi gravy form. Add the spinach and let it cook. Add more hot water in the process if needed. 

Tempering: To temper the curry, take a pan and heat the coconut oil (one tablespoon or 1.5). Wear your safety glass to protect your eyes from the upcoming explosion. To the hot coconut oil, add mustard seeds. Once all the seeds have exploded, add sliced shallots. Once the shallots start to turn brown, add red chili split into halves. Keep stirring. Otherwise, it will get burnt. Add curry leaves to it (this will explode as well). Mix it well, and pour this tempering mixture into the pot with lentils. Mix well. The spinach lentil curry is ready!

Serving:

Great combo with any form of rice. Okayish combo with some form of bread like Chapati/Roti. Can be consumed the day after cooking, the flavours will be more intense. 

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