Red Lentil Dahl Curry with Spinach

This Indian dish has become a staple in my family for meatless Mondays. A friend from India made this once when he stayed with us and I was trying to replicate the recipe. In my efforts I've forgot how the original dish tasted, but I definitely like what has transpired. The list of ingredients might be a bit daunting but half of these are spices. The dish is pretty quick to make and tastes pretty authentic.

Servings: 4
Cooking time: 30 minutes

  • 1 cup split dry lentils, red or yellow
  • 2 cups water
  • 1/3 cup coconut milk
  • 1 cup fresh spinach or 1/2 cup frozen, chopped
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon each: turmeric, garam masala, chili, curry powder, cumin, white sugar, salt
  • 1 inch ginger, minced
  • 2 tablespoons tomato paste or 3 chopped tomatoes

1. Rinse lentils under cool water until water runs clear, add 2 cups water and coconut milk, bring to a boil. Turn down
the temperature and let it simmer, covered for about 15-20 minutes.
I use split lentil because it cooks faster, but if you prefer more texture, use regular and cook a bit longer.

2. While the lentils are cooking, in a small bowl mix all of spices.

3. Chop the onions and saute in a bit of oil till soft and translucent. Add garlic and ginger, cook for 2 minutes, the add the spices and stir for a minute, letting the spices release the aroma. Remove from heat; add tomato paste and stir.

4. Once lentils are almost ready, add spinach, stir well, and closing the lid let it wilt for 2-3 minutes.

5. Add the spices mixture and stir well. Remove from heat and let the curry stand for 5 minute to have the flavours develop.

6. Serve over rice as a main dish.

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