Stewed Spinach and Lentils Curry

5 servings
30 min

Healthy, delicious, and comforting, made with fewer ingredients, a perfect side dish for a plate of steamed rice.

Spinach is a much-loved leafy vegetable packed with several vitamins and nutrients.Secondly also known for its Iron content. Lentils also contain vitamins, magnesium, and other nutrients. Most importantly, they are made up of 25% protein, making them a great meat alternative. So you see why this dish is an excellent healthy option. Growing up, this was a staple side dish, made in my house, served along with rice or rotis. I carry on that tradition with my family, too, now.


Mainly because it is so easy to prepare and delicious to the taste buds! If you are looking for a wholesome dish that is easy to prepare, healthy and tasty, then definitely give this a try.


Ingredients needed to prepare :

  • Yellow Lentils : I have used, whats called ,Split Pigeon Peas/ Tuvar Dal for this dish. It is easily available at most grocery stores. Can also be substitued with Masoor Dal/ Red Lentils or Moong Dal.
  • Spinach: I recommend using fresh bunch of spinach or baby spinach. Washed and rinsed well. The fresher the greens, the better the dish tastes
  • Onion & Tomato: They enhance the flavors by adding a slight tanginess and earthiness.
  • Garlic: Fresh garlic cloves, chopped and added, blends well with the spices.
  • Spices : A hint of Turmeric powder and Kashmiri Chilly Powder/ Paprika for that tasty blend with the tomatoes.
  • Ghee & Oil: We will be using a little of both to balance and elevate the richness in the dish.

Lets talk about Lentils..

What are lentils? They are part of the legumes family in different shapes, sizes, and colors and can boost your health and are a great source of protein.They are used in different forms by people around the world. In India, lentils are pretty popular and are known more commonly as ‘Dal. ‘ It has been used in various dishes, for primary and side dishes. From salads to soups and stews, lentils can incorporate into your daily diet in several ways. Lentils come either as whole or split. Here, I have used ‘Tuvar/Toor Dal ‘ . They arebasically Yellow Split Pigeon Peas available at all Indian/ most asian grocer stores.

Craving for more Indian Dishes? Check these out;

Stewed Spinach and Lentils Curry
Recipe details
  • 5  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 1/2 cup Yellow Split Pigeon Peas/ Toor Dal check notes
  • 2 cups Fresh Spinach, chopped
  • 1 tbsp Ghee
  • 2 tsp Oil, any neutral oil
  • 1 Onion, chopped
  • 2 Tomatoes,chopped
  • 3 Garlic cloves,chopped
  • 1 tsp Cumin Seeds
  • 3-4 Dry Red Chillies (optional)
  • 1 tsp Turmeric powder
  • 2 tsp Kashmiri Chilli Powder/ Paprika
  • Salt as per taste
Instructions

In a pressure cooker, add the lentils with 3/4 th cup to 1 cup of water. Let it cook for one whistle.Turn it off, once steam has released, strain the cooked lentils in a colander and set aside.
In a another deep pot, on medium flame, add oil and ghee.When hot, add the cumin seeds and dry red chillies.Let it splutter for few seconds.Next add the garlic and saute for a minute followed by the chopped onions.
Saute for 5 mins till onions are slightly translucent.Add the tomatoes and let it cook till they soft and mushy ,about 5 mins. Next add in the turmeric and Kashmiri chilly powders along with salt and mix.
Once its all incorporated well, add the chopped spinach.Give it a stir ,in a minute you will notice the spinach starting to wilt. Stir it well with the rest of the ingredients.
Time to add the cooked lentils to the spinach mix, along with 1/4 to 1/2 cup of water. Stir it all well and let it simmer on medium flame for 5 mins.
When it starts to boil stir again, check for seasoning of salt. As a last touch, add a 1/2 tsp of Ghee and stir well. Turn off the heat.
Delicious Spinach and Lentils curry is now ready.Serve warm with steamed rice or Rotis.
Tips
  • Lentils can be cooked , either in the pressure cooker as mentioned above. Or on a stove pot with required amount of water, but the cooking time will be much longer. Alternatively, if cooking in an instant pot, add the lentils and water, set on pressure cooker mode on high setting for 5 minutes.Release pressure naturally once done.
  • Can also use Masoor Dal ( red lentils) or moong dal (green lentils ) for this dish.
Sherin thomas
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Comments
  • Julie Gerdman Julie Gerdman on Feb 04, 2022

    I want to try this recipe but in the directions #2 says sauce. Is this a miss print? I do not see a sauce in the ingredient list?

    • See 1 previous
    • Sherin thomas Sherin thomas on Feb 07, 2022

      Hi julie

      im sorry about the misprint. It’s sauté, not sauce. I’ll correct it. Great to hear you’d like to try out the recipe! Hope you enjoy it!

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