Spinach and Red Lentil Curry
Author: 
Recipe type: Curry
Cuisine: Indian
Cook time: 
Total time: 
Serves: 4 People
 
Ingredients
  • Oil- 1½ tbsp
  • Cumin seeds- 1 tsp
  • Whole red dry chilies- 2
  • Onion, chopped- 1
  • Ginger-garlic paste- ½ tbsp
  • Red lentil- 1 cup
  • Spinach, chopped- 1½ cups
  • Chili powder- 1 tsp
  • Coriander powder- 1½ tsp
  • Ground Cumin- ½ tsp
  • Garam masala-1/2 tsp
  • Tomato paste- 4 tbsp
  • Water- ½ cup + ¼ cup
  • Ground pepper- ½ tsp
  • Cilantro, chopped- 2 handfuls
  • Salt- to taste
Instructions
  1. Place a non-stick pan saucepan over medium heat, add oil.
  2. Add cumin seeds and whole red dry chilies, saute for a few seconds till aromatic.
  3. Add onion, season with little salt and saute till translucent.
  4. Add ginger-garlic paste, saute for a minute.
  5. Add red lentils and add ½ cup water, cook covered till lentils are almost cooked.
  6. Add spinach, cook covered for a few minutes.
  7. Add chili powder, coriander powder, ground cumin, garam masala and salt. Combine well and cook for a minute.
  8. Add tomato paste, combine well and cook for a few minutes.
  9. If the gravy is too thick, add ¼ cup water to thin down the gravy and cook for a couple more minutes.
  10. Taste and add more salt if needed.
  11. Add ground pepper and cilantro, combine well and cook for a minute.
  12. Remove the pan from the heat and keep it covered for sometime.
  13. Serve this curry with rice, chapati, roti, orotti, appam etc.
Notes
You could replace spinach with any greens (kale, swiss chard).

To make it non-veg: add chicken after step 4, cook it covered and then add red lentils.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/spinach-and-red-lentil-curry/