Description

A nourishing, comforting Indian-style curry made with yellow lentils, tender potatoes, and spinach, all simmered in aromatic spices. Perfect with rice or flatbread for a wholesome vegetarian meal.

Ingredients

Units Scale

1 cup yellow lentils (moong dal or toor dal)
2 medium potatoes, peeled and diced
2 cups fresh spinach, chopped
1 tablespoon oil (or ghee for richer flavor)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 small onion, finely chopped
1 tablespoon grated ginger
2 cloves garlic, minced
1 green chili, chopped (optional)
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
3 cups water
Fresh cilantro, for garnish

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Instructions

Rinse lentils thoroughly and soak for 15 minutes.
In a large pot, heat oil over medium heat. Add mustard seeds and cumin seeds until they begin to crackle.
Add chopped onion and sauté until translucent. Stir in ginger, garlic, and green chili, cooking for 1 minute.
Add turmeric, coriander, and red chili powder. Mix well.
Stir in potatoes and lentils. Pour in water, bring to a boil, then reduce heat and simmer covered for 20–25 minutes or until lentils and potatoes are tender.
Add chopped spinach and simmer for 5 minutes until wilted.
Stir in garam masala and salt. Simmer uncovered for 2 more minutes to thicken slightly.
Garnish with fresh cilantro and serve hot with rice or flatbread.

Notes

Use ghee instead of oil for a richer flavor.
Adjust spice levels to taste by increasing or decreasing chili powder or green chili.
Can be made ahead and refrigerated for 2–3 days; flavors deepen over time.
Add a squeeze of lemon juice before serving for extra brightness.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 350mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg