Yellow lentil and Spinach Curry

bhavnaskitchen's picture

Aug. 25, 2012

A easy yet healthy curry.


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))



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.


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
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 368Calories from Fat 129

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1053 mg43.88%

Total Carbohydrates 47 g15.7%

Dietary Fiber 10 g40%

Sugars 12 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet