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Low-Fat Palak (Spinach) and Lentil Curry Recipe

Nutritional Values

Recipe Type:


Calories 300


Total Time 30



1 cup split yellow lentils (moong dal), washed and soaked
4 cups fresh spinach (palak), chopped
1 large onion, finely chopped
2 tomatoes, chopped
3 cloves garlic, minced
1-inch ginger, grated
1 green chili, finely chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
1 tablespoon olive oil
Salt to taste
Fresh coriander for garnish (optional)
Lemon wedges for serving (optional)

Banane Ki Vidhi

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 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.

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