Lentil curry with spinach

Lentil curry WM.jpg


Masoor dal/ Orange lentils- 1 cup

Baby spinach- 3-4 cups

Cumin seeds- 1/2 Tsp

Kashmiri chilly powder- 1/2 Tsp

Turmeric powder- 1/4 Tsp

Homemade or store bought garam masala- 1/4 Tsp

Mustard seeds- 1/2 Tsp

Curry leaves- few

Coriander leaves- 1/4 cup

Rice bran oil- 1-2 TbSp

Red onion- small finely chopped

Mild green chilly- 1

Garlic cloves- 4 chopped

Ginger- 1″ chopped

Water 1 1/2- 2 cups

Sea salt- to taste


In a pan, add oil. Once the oil is hot, add mustard seeds. Let it pop. Reduce the heat, add onion, ginger, garlic, cumin seeds, and curry leaves. Let it cook for a little while. Add chilly powder, turmeric powder, and garam masala. Let it cook in low heat until the raw smell is gone. Now add washed lentils, water, and sea salt. Cover and let it cook. Orange lentils cook very fast. So, check once in a while. Once its cooked add coriander leaves and spinach. mix well. Cook for just 1 minute.

We had this with little millets. Super delicious.

Lentil curry blog.jpg

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