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Low-Fat Palak (Spinach) and Lentil Curry Recipe

Nutritional Values

Recipe Type:

Veg

Calories 300

kcal

Total Time 30

min

Ingredients:

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:

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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