Description
This Indian Lentil Curry with Spinach (Masoor Dal Palak) is a hearty and nutritious dish featuring red split lentils simmered to creamy perfection and combined with a vibrant sautéed spice tempering and fresh baby spinach. Balanced with warm spices like coriander, cumin, and Kashmiri chili powder, this comforting curry is perfect served with rice or naan for a wholesome meal.
Ingredients
Scale
Lentils and Vegetables
- 1 cup red split lentils (masoor dal)
- 3 1/2 cups water
- 1/2 teaspoon turmeric powder
- 8 ounces baby spinach, coarsely chopped
Tempering and Spices
- 4 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 green chilies, minced
- 2 tablespoons garlic-ginger paste
- 1/4 cup diced tomatoes (or 2 tablespoons tomato paste diluted in 2 tablespoons water)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon Kashmiri chili powder
- 1 1/2 teaspoons salt (adjust to taste)
Instructions
- Prepare Lentils: In a large pot, combine the red split lentils, water, and turmeric powder. Bring to a boil, then reduce to a simmer and cook over medium heat, stirring occasionally, for about 40 minutes until the lentils are thick and creamy.
- Make Tempering: While the lentils cook, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 to 7 minutes.
- Add Aromatics: Stir in the minced green chilies and garlic-ginger paste, cooking for 1-2 minutes until fragrant and aromatic.
- Add Tomatoes and Spices: Mix in the diced tomatoes or diluted tomato paste and cook until softened, approximately 3 to 5 minutes. Then add ground coriander, cumin, and Kashmiri chili powder, stirring continuously for about 30 seconds to release the spices’ flavors.
- Combine Lentils and Tempering: Pour the tempering mixture into the cooked lentils and stir well to combine.
- Add Spinach: Stir in the coarsely chopped baby spinach, allowing it to wilt naturally in the heat of the curry.
- Season and Simmer: Add salt to taste, adjust seasoning if needed, and let the curry simmer gently for another 5 minutes to meld the flavors.
- Rest and Serve: Remove the curry from heat and let it rest for a few minutes before serving. Garnish with fresh cilantro if desired, and enjoy with steamed rice or warm naan bread.
Notes
- Adjust the number of green chilies to control the heat level according to your preference.
- For a creamier texture, you can partially mash some lentils after cooking.
- This curry pairs exceptionally well with basmati rice or any Indian flatbread like naan or roti.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
- Use fresh spinach whenever possible for best flavor and texture.
