Yellow lentil and Spinach Curry

bhavnaskitchen's picture

Aug. 25, 2012


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