Baby Spinach with Mixed Lentils

 

A nourishing and healthy vegetarian dish for Meatless Monday!

Baby Spinach with Mixed Lentils - thespiceadventuress.com

This recipe is a variation of a traditional Kerala-style spinach lentil curry. Usually this dish is prepared using toor dal (yellow pigeon peas) and green spinach leaves. I decided to use a mix of lentils and pulses (often referred to as soup mix) along with baby spinach leaves.

The rationale behind using the soup mix was to ‘up’ the protein quotient of the dish making it a much healthier version. In fact, it can be taken as a lentil soup to boost energy rather than as an accompaniment for white rice. And I prefer using lentils in the boiled and mashed form (my hubby can’t pick up the lentils and throw it away then, rite). It’s a cheat – but I am happy as long as the family stays healthy.

There are usually two types of soup mixes sold; one is a mix of only lentils while the other (as I have used) is a mixture of lentils and pulses. There are atleast 8-10 different lentils and pulses in this mix and forms the base for this warm and nourishing curry/soup.

Baby Spinach with Mixed Lentils - thespiceadventuress.com

You can also replace spinach with other leafy greens; in fact, I have tried this recipe with beet greens, bok choy, drumstick leaves etc. and the result has been great every single time. I like to use baby spinach when I am pressed for time. There is no need for any extra cleaning apart from wash and dry.

So let’s get cooking this protein packed lentil curry with baby spinach leaves….

Baby Spinach with Mixed Lentils - thespiceadventuress.com

(If you can’t get soup mix, just mix equal proportions of the lentils and pulses that you would like to use)

Ingredients:

  1. Soup Mix – 1 cup; soaked overnight
  2. Baby spinach leaves – 2 cups
  3. Turmeric powder – ½ tsp
  4. Salt – to season
  5. Grated coconut – ¾th cup
  6. Green chillies – 2 – 3
  7. Garlic – 3 cloves
  8. Jeera/cumin seeds – 1 tsp
  9. Vegetable oil – 1 tbsp
  10. Mustard seeds – ½ tsp
  11. Curry leaves – 2 sprigs
  12. Dry red chilli – 3

Method:

  • Soak the soup mix overnight so that the cooking time is reduced. Pressure cook the lentils with a pinch of turmeric powder and salt to season till soft and almost mushy. Open and mash lightly.
  • Blend coconut, green chillies, garlic and cumin seeds to a fine paste with a little water and keep aside.
  • To the mashed lentils, add the baby spinach and cook for 1 minute. Then add the coconut mixture and cook for another 2-3 minutes. Add water depending on how thick you prefer the gravy. Taste and season with salt if necessary.
  • In a pan, heat oil and crackle mustard seeds; add curry leaves and dry red chilli. Add this to the prepared lentils and mix well.
  • Serve hot with steamed rice or Indian breads; this can also be enjoyed as a soup with crusty bread.

Baby Spinach with Mixed Lentils - thespiceadventuress.com

 

 

 

 

 

 

 

 

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4 thoughts on “Baby Spinach with Mixed Lentils

  1. Liz Posmyk (Bizzy Lizzy's Good Things) January 26, 2014 at 3:54 am Reply

    Ooooh, your lentils and spinach sound lovely! Such vibrant colours and beautiful combination of flavours!

    Like

    • vanyadhanya January 26, 2014 at 6:58 am Reply

      thanks Liz….do try it and let me know if you like it

      Like

  2. afracooking January 24, 2014 at 8:04 pm Reply

    Such warm colours!

    Like

    • vanyadhanya January 25, 2014 at 1:49 am Reply

      quite a warm dish too…perfect for winter evenings

      Like

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