A hearty and flavorful lentil curry with spinach and a touch of yogurt, perfect for a comforting meal.
Rinse the lentils thoroughly under cold water and soak them in water for about 20 minutes.
Soaking the lentils helps them cook faster and more evenly.
In a large saucepan, bring 4 cups of water to a boil. Add the soaked lentils, turmeric, chili powder, and salt. Reduce the heat to low, cover, and simmer for 25-30 minutes until the lentils are tender.
Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
Add the spinach to the lentils and cook uncovered for an additional 5 minutes, stirring occasionally.
Adding the spinach at the end preserves its vibrant color and nutrients.
Mash the lentils slightly with a potato masher to achieve your desired consistency. Simmer for another 5 minutes to thicken.
Mashing the lentils releases their starch, creating a creamier texture.
In a frying pan, heat the ghee over low heat. Add the onion, curry powder, cumin seeds, and mustard seeds. Cook until the onion is caramelized, about 15-20 minutes.
Cooking the spices in ghee enhances their aroma and flavor.
Combine the caramelized onion mixture with the lentils. Stir in the garam masala and yogurt. Mix well and cook for another 2 minutes.
Adding yogurt at the end prevents it from curdling and keeps the dish creamy.
Serve the lentil curry warm, garnished with fresh cilantro if desired. Enjoy with rice or bread.
Pairing the curry with basmati rice or naan enhances the meal.
