Spicy Indian Lentil and Spinach and Tomato
Spicy Indian Toor Dal lentils simmered in a creamy curry sauce infused with fresh spinach, zesty tomato, coconut milk and a splash of lemon juice for a deliciously flavorful stew that pairs perfectly over rice or couscous.
Spicy Indian Lentil and Spinach and Tomato
Spicy Indian Toor Dal lentils simmered in a creamy curry sauce infused with fresh spinach, zesty tomato, coconut milk and a splash of lemon juice for a deliciously flavorful stew that pairs perfectly over rice or couscous.
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Rinse the lentils until the water runs clear. Combine lentils, boiling water, 1 teaspoon salt and 1 tablespoon oil to a pot. Simmer on medium heat with lid tilted for 20 to 25 minutes or until tender and most of the water is cooked out. The lentils will have a mushy texture when cooked.
  2. Heat 2 tablespoon oil in a heavy bottomed pot on medium-low heat. Add cumin seeds, simmering 20 seconds until the seeds begin to crackle.
  3. Add in the garlic, ginger and chili peppers, sautéing just until aromatic. Add in onions and continue to sauté 3 to 4 minutes or until translucent.
  4. Add tomatoes, sautéing 5 minutes or until they become soft and begin to break apart. Add in spinach, folding into sauce until wilted. Stir in turmeric and chili powder and continue to simmering for an additional 30 seconds to infuse the sauce with spices.
  5. Gently fold lentils into the sauce until well combined.
  6. Stir in coconut milk and lemon juice and bring to a gentle simmer.
  7. Stir in remaining 1 teaspoon salt and continue to simmer on low for 5 minutes.
  8. Serve hot with a side of rice and Pita or Naan bread.
Recipe Notes

Tips:
-It is important to have all of your ingredients prepared before you begin to cook since they will have to be added quickly during the cooking process.
-Adding oil to the lentil as they boil will prevent the water from frothing and spilling over.
-Make sure to seed the peppers to prevent the dish from getting too spicy.
-Adjust chili peppers to the level of spiciness you prefer.
-Stack the spinach leaves in piles before slicing to make it easier to create consistently thin slices.
-Feel free to adjust the flavor with additional salt and lemon juice.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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