How to Cook Spinach Lentil Curry
Serves: 4-6
Preparation time: 15 mins
Cooking time: 1 hour
Ingredients needed to make Spinach Lentil Curry:
- 2 cups yellow split peas
- 8 oz baby spinach, rinsed and roughly chopped
- ¼ cup fresh ginger, peeled and finely chopped
- 5 garlic cloves, peeled and finely chopped
- 1 medium Serrano chile, stemmed and roughly chopped
- Freshly squeezed out juice of a medium lime
- 1 ½ tsp ground turmeric
- 2 tsp cumin seeds
- 8 tbsp unsalted butter
- 8 cups water
- 2 tsp sea salt, plus more if necessary
Cooking instructions for Spinach Lentil Curry:
- Empty the cups of yellow pigeon peas in a colander and wash them under running water.
- Drain it out into a large skillet and empty 8 cups of water into it.
- Heat the lentil over high heat until it begins to boil and bring it back to simmer at slower flame, while stirring at times and getting rid of any foam which accumulates on the surface.
- Cook likewise for about 45 minutes or until the peas are cooked through and are soft enough to turn mushy.
- Turn off a heat and add a splash of lemon juice and stir it along with a dash of salt; keep warm.
- Add a dollop of butter onto a separate skillet and melt it over moderate heat until it froths up.
- Throw in the cumin seeds and stir fry for about 3 minutes or until the seeds gives out its characteristic aroma.
- Stir in the chopped ginger, Serrano as well as garlic, along with a dash of salt, and cook for a couple of minutes, or until they soften.
- Toss the spinach into the sautéed mixture and continue to cook for another 4 minutes, stirring at times, until the leafy greens wilts completely.
- Tip this spinach mixture into the cooked split peas and fold it into the mixture until well combined.
- Serve hot alongside steamed rice.
Image credit: Wikimedia Commons
