Ariso Recipes
Spinach Lentil Curry
Last update date: February 24, 2012
Be captivated by the essence of Spinach Lentil Curry. This dish is a sensory celebration of culinary finesse, featuring Arhar Dal (Split Pigeon Pea Lentils), Mustard Seeds. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.50 minutes.
South Indian
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Ingredients
2
How To Cook?
1
Cooking lentils: begin by cooking the arhar dal (split pigeon pea lentils) with turmeric powder and a teaspoon of oil in a pressure cooker until they are soft and well-cooked. once cooked, mash the lentils and set them aside.
2
Tempering: heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. let them sizzle for about 15 seconds.
3
Aromatic additions: introduce curry leaves, asafoetida, finely chopped green chillies, and minced garlic to the tempering mixture. stir and cook for an additional 15 seconds until the spices release their aroma.
4
Onion and tomato: add finely chopped onion and a pinch of salt. saute until the onion turns soft and translucent. next, introduce ripe local tomato and cook until the tomatoes become soft and blend into the mixture.
5
Incorporating spinach: add fresh spinach leaves to the pan and let them cook until they wilt and become tender.
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