Spinach has since ages been advocated as one of the most nutririous greens. But unfortunately not everyone enjoys its taste and flavour, especially the children. Here is a very simple recipe which balances the strong taste of spinach with the mild flavour of yellow lentils. This dish is not only a wholesome healthy dish but also easy to digest, and, therefore, can be considered as a regular staple for the family.
The curry is made of just-the-needed ingredients, even the ever-present onions are not included. The simplicity of its taste is very refreshing. So, go ahead, try it and watch your dear ones asking for more.
150g skinned and split yellow moong lentils
900ml water
8g fresh ginger, peeled and cut into thin strips
3 green chillies, left whole
3⁄4 tsp turmeric powder
2 small tomatoes, pureed
200g baby spinach leaves
salt, to taste
11 ⁄2 tbsp ghee, butter or vegetable oil
1 tsp cumin seeds
5g garlic (approximately 2 cloves), peeled and cut into five large pieces
1 rounded tsp coriander powder
1 ⁄2 tsp garam masala
Place the lentils, water, ginger, chillies and turmeric in a pan, bring to a boil, then simmer over a moderate heat for 10 minutes. Stir in the tomatoes and cook for a further 20 minutes, then add the spinach and salt. Cook for another 10 minutes or so, until the lentils have started to break down and the curr y comes together.
Meanwhile, heat the ghee, butter or oil in a small pan. Add the cumin seeds and garlic and allow the cumin seeds to redden and the garlic to start to brown. Stir in the coriander powder and garam masala, then pour the mixture into the pan of lentils. Cook for another minute and serve.
