Lentil and spinach curry recipe
Lentil and Spinach Curry recipe
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Ingredients
| 200 g | brown lentils |
| 600 ml | water |
| 1 tsp | turmeric |
| 250 g | young spinach leaves, chopped |
| 3 | tomatoes, peeled and chopped |
| 2 | green chillies, finely chopped |
| 3 tbsp | clarified butter |
| 1 tbsp | freshly grated ginger |
| 1 tsp | mustard seeds |
| 1 | onion, chopped |
| 2 clove(s) | garlic, roughly chopped |
| 1 tbsp | garam masala |
| 1 tbsp | lemon juice |
Instructions
Soak the lentils in the water with the turmeric for ½ an hour, then bring to a boil. Add spinach, tomatoes, onion and chillies and cook over medium-high heat for approximately 30 minutes until the lentils are very tender and almost all liquid has been absorbed.
In a mortar pound garlic with ginger and mustard seeds. Melt the clarified butter in a saucepan, add the ginger mixture and garam masala and fry until golden and fragrant. Add to the lentil and spinach mixture. Season to taste with chilli powder, lemon juice and salt.
Serve with rice.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 10 min
Resting time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Lentil and spinach curry recipe
Recipe type: xarchivex
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