Dal Paalak / Lentils & Spinach Curry

Fall is in the air and it means the season for families to be together and have fun and of course more food.
Endless pumpkin recipes, candies and desserts begin to show up everywhere in the blog world.
But here I present a very humble dish, which most people already know.

A very simple and easy lentil curry for chapathi/ rice. My little girl who would normally have nothing to do with spinach ate this curry. I mixed with some steaming rice and ghee and ate with out a peep!

Victory dance for me....!

The lentils in the dish absorb a lot of water over time. So if the dish is a tad runny, it will thicken once cooled. same way you can add some hot water to dilute it if too thick.

Get Set

• 1/3 cup  red lentils/ masoor dal ( can use toor dal or yellow moong dal)
• 3 cups of chopped spinach
• 1 medium onion chopped
• 1 small tomato chopped
• 1 tbsp grated ginger
• 1&1/2 tsp salt or to taste
• 1/2 cup water
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tsp red chilli powder
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1 small jalapeno ( optional) ( i used a red chilli as i did not have jalapeno)
• 1-2 tsp lemon juice ( optional)

Go

• Pressure cook the lentils with water just enough to cover them for 2-3 whistles and set aside. If cooking on stove top,wash and soak them in water for 30 mins, before cooking. this fastens the cooking process.

• In a pan add oil, when hot add the cumin seeds and let them sizzle.

• Add the chopped onions, jalapeno and saute till they are slightly browned over medium heat.

•  add the tomatoes, ginger, red chilli powder and cook till the tomatoes are mushy.

•  add the chopped spinach, turmeric powder and saute till the spinach wilts.

• Mash the cooked lentils and add it to the spinach mixture.

• Add the water little by little till you get the desired consistency.

• Add salt, cover and simmer for 5 mins.

• Uncover, add garam masala powder and cook for 2-3 mins on low heat.