Low-Fat Palak (Spinach) and Lentil Curry Recipe

Prepare Lentils:

Wash the split yellow lentils thoroughly and soak them in water for about 30 minutes.

Cook Lentils:

In a pressure cooker or a pot, cook the soaked lentils with enough water until they are soft and mushy. Set aside.

Sauté Aromatics:

In a large pan, heat olive oil over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.

Add Garlic, Ginger, and Green Chili:

Add minced garlic, grated ginger, and chopped green chili. Sauté for a minute until the raw aroma disappears.

Add Tomatoes:

Add chopped tomatoes to the pan. Cook until the tomatoes are well-cooked and the oil begins to separate.

Introduce Spices:

Stir in turmeric powder, coriander powder, and red chili powder. Cook for 1-2 minutes to blend the spices.

Add Spinach:

Add chopped spinach to the pan. Cook until the spinach wilts and blends with the spices.

Combine Lentils:

Add the cooked lentils to the pan. Mix well to combine with the spinach and spices.

Season:

Season the palak and lentil curry with salt to taste. Adjust the seasoning as needed.

Garnish and Serve:

Garnish the low-fat palak and lentil curry with fresh coriander if desired. Serve with brown rice or whole grain roti. Add a squeeze of lemon juice for extra flavor if you like.