Sri Lankan Dhal(red lentil)spinach curry
A creamy spinach dhal recipe cooked Sri Lankan style. Dhal and spinach is another popular quick vegetarian curry you can try for a healthier meal plan.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- To cook the dhal
- 1 cup red lentils
- 1/4 tsp turmeric powder
- 1 cup water
- For tempering
- 3-4 tbsp oil
- A handful of curry leaves(substitute with a basil leaf(
- 3 garlic cloves finely sliced
- 1 large onion finely sliced
- 1 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 tsp chilli flecks
- 1 cup coconut milk
- Bundle of Spinach washed and leaves picked.
Instructions
- 1
Rinse the Dhal/ lentil(1 cup), and strain.
- 2
Add them to a medium-sized pan, pour in the water(1 cup), add turmeric powder(1/4 tsp) and bring to a boil over medium heat
- 3
Cook the dhal until they turn soft for 10-15 minutes. Set aside.
- 4
Place a small skillet or frying pan over medium heat.
- 5
Pour in the oil(3-4 tbsp), add the curry leaves(a sprig), followed by garlic(3 cloves), onions(1), and turmeric powder(1/4 tsp).
- 6
Sauté for 3-4 minutes until the onions turn golden brown. 5 minutes.
- 7
Include the Mustard seed(1 tsp) and chilli flecks(1 tsp), sauté further until the mustard seeds splutter make sure the chilli fleck doesn’t burn. 1-2 minutes.
- 8
Transfer the cooked tempering onto the cooked red lentil(dhal).
- 9
Pour in the coconut milk(1 cup)and cook on a low-medium fire for 7-10 minutes.
- 10
Stir to make sure the ingredients are mixed together taste and season with salt as needed.
- 11
Add the spinach leaves and cook until they wilt, 3 minutes over medium heat.
- 12
Remove spinach dal pan from fire and serve warm.