Indian lentil curry with spinach is a wholesome bowl of delicious. If you are looking for something that’s healthy but still tastes great this is it.
It’s even vegan and gluten-free. It combines classic Indian spices, onion, ginger, garlic and a bit of green chili with red lentils and spinach. A bit of tomato rounds it out.
This is a dish that I cook all the time. Maybe not exactly the same way every time but close. It makes a great side dish to any Indian meal.
Dal palak would be the Indian name. I doubt you’ll find it done this way on a menu anywhere though. This is homestyle cooking. And it’s easy to make. Really easy.
indian lentil curry with spinach
Ingredients
The spice mix
- 1 Tbsp coriander powder
- 2 tsp cumin powder
- 1 tsp kashmiri chili powder
- 1 1/2 tsp salt
The dahl
- 1 cups red split lentils masoor dahl
- 3 1/2 cups water
- 1/2 tsp turmeric
- 8 oz baby spinach coarsely chopped
The tempering
- 4 Tbsp vegetable oil
- 1 onion finely chopped
- 2 green chilies minced
- 2 Tbsp garlic ginger paste - recipe link below
- 1/4 cup tomatoes diced or use 2 Tbsp tomato paste diluted in 2 Tbsp water
- 1 tsp salt to start. You are going to need more. Adjust to taste.
Instructions
Cook the dal
- Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
- Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.
Make the tempering
- Heat a skillet over medium heat.
- Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
- Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
- Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don’t want your spices to burn.
- Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
- Stir the tempering into the lentils. Add the salt and taste.
- Mix in the spinach, a bit at a time, letting it wilt into the dal. When all the spinach has been mixed in, cover and let simmer 5 minutes.
- Adjust the salt and serve. You are going to need more. For sure. So creep up on it. Add a bit. Stir. Taste. Add some more. Keep going until you get it where you want it.
Notes
Nutrition
Vietnamese grilled chicken is loaded with big south east Asian flavours. Citrus. Ginger. Chili. And the kiss of smoke. Delicious.
Sometimes you need to shake things up. Grilled chicken can be a trap. You get into a rut – making the same 3 dishes over and over.
Vietnamese grilled chicken is a new take on backyard grilling
If you’re stuck there, Vietnamese grilled chicken is for you. Bright citrusy flavours. A bit of smoke. A hint of chili. The tang of ginger.
It all comes together in this dish. Vietnamese grilled chicken is a great way to bust out of your grilled chicken funk with a bang.
Charcoal grilling makes it better
I’m a charcoal fan. I am actually a huge charcoal fan. Don’t own a gas barbecue. Haven’t for years. A decade. Maybe longer.
Charcoal adds a flavour that gas barbecues just can’t. Smouldering wood chips over propane is not the same thing as charcoal.
If you don’t believe me you haven’t had anything cooked over charcoal in a while. If you are in the market for a new grill I urge you to try something like a weber kettle.
It costs less than all but the cheapest gas grill and it will last a lifetime. Good value IMO. Great flavour too.
Vietnamese grilled chicken is great over charcoal. I’m sure it will work over gas – but I don’t think it will be quite as good. Sorry. Don’t let that stop you though. It will still be better than chicken and barbecue sauce.
