Spinach and Lentil curry with coconut milk

Spinach! What a nutritious veggie!….Did you know that spinach is believed to be of Persian origin? It is rich in iron and excellent source for all forms of vitamins. All around the world it is well known for its nutritional qualities and is believed to be a vegetable with remarkable abilities to restore energy, increase vitality and improve the quality of blood. However, kids do not consider it as a tasty dish! It is indeed a big fight for mothers to make their kids understand the multiple health properties borne in this particular plant.

So there comes the catch! Mix spinach with lentils and there you go! You prepare a delicious lentil soup with spinach! 🙂 A warm bowl of wholesome lentil soup with immune boosting ingredients – what else healthier can one provide for the kids to gobble down! ;0

This particular recipe is made of yellow split moong dal, however you could use any dal (like masoor dal – pink red lentils). I have also used coconut milk, which gives it a clearly defined distinct flavor. This curry is mild and goes excellent with white rice. However you could enjoy it with home made rotis too.

Ingredients:

Yellow moong dal/ masoor dal – 1/2 cup

Spinach leaves (washed drained and chopped) – 1 bunch

Ginger Garlic paste – 1 tbsp

Cumin seeds – 1 tbsp

Mustard seeds – 1 tbsp

Dry red chillies – 2

Green chillies slit – 2

Curry leaves – 5-6

Turmeric powder – 1/2 tsp

Coriander powder – 1/2 tbsp

Sambar powder – 1/2 tbsp

Goda masala – 3/4 tbsp (you can skip it if you don’t have it)

coconut milk

Salt – as per taste

Method:

Take a pressure cooker. Add oil/ghee. When the oil is hot, put mustard seeds. As soon as the mustard seeds start spluttering add the cumin seeds. Add curry leaves, dry red chillies and give everything a mix for a few seconds. Add the ginger garlic paste and stir fry for few seconds.  Then add the chopped spinach leaves. Spinach will lose some water. Cook till the water gets absorbed and the leaves look wilted.

Then add the dal, water and some coconut milk. Put in all the spice powders and green chillies. Pressure cook for 2-3 whistles or till the dal gets cooked. If you feel dal is too thick, you might as well add some more water in order to get the desired consistency. Add salt and let it simmer till you feel the consistency is just right.

Enjoy with boiled white rice/ rotis.

 

 

 

 

 

 

 

 

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