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Yellow Lentil And Spinach Curry

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Ingredients
  Split green gram 1 Cup (16 tbs), soaked in 2 cups water for 20 minutes (mung dal)
  Spinach 3 Cup (48 tbs), roughly chopped
  Onion 1 Cup (16 tbs), roughly chopped
  Tomato 1 Cup (16 tbs), roughly chopped
  Clarified butter 1 Tablespoon (ghee)
  Oil 2 Tablespoon
  Cumin seeds 1 Tablespoon
  Asafoetida 1 Pinch
  Turmeric powder 1⁄4 Teaspoon
  Ginger paste 1 Tablespoon
  Garlic paste 1⁄2 Tablespoon
  Green chili paste 1 Teaspoon (as per taste)
  Cream of coconut 3 Tablespoon
  Salt 2 Teaspoon (as per taste)
Directions

MAKING
1. In a pressure cooker pot heat together oil and ghee and cook for a while adding cumin seeds, asafoetida, turmeric powder, onion and tomato.
2. Then stir in ginger paste, garlic paste , green chili paste and salt to taste.
3. Let the tomatoes turn mushy and at that point stir in green lentil along with 2 cups of water in which it was soaked.
4. Close the pressure cooker with lid and let it cook until 4 whistles.
5. Let it cool, then open, add water to bring in liquid consistency and add spinach in batches to let it cook until the spinach is wilted.

SERVING
6. Spread the curry on a seriving dish, garnish with tomato slices and spinach leaves and serve the curry with rice, rotis, parathas or naan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Maharashtrian
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4
Subtitle: 
Moong Dal and Palak Curry

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