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Sauteed Spinach with Yellow Lentils

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Sauteed Spinach with Lentils This is a delicious lentil dish. I tried something similar at a South Indian restaurant we were eating at the other day. Since my husband grew up in the South of India- he loves the cuisine and we end up going out for it once in a while. Actually, he would like to go out for it more often than we do- but my daughter refuses to go every time we suggest a restaurant. She does not care of South Indian food as much- which really disappoints my husband.

Anyway, I really enjoy the food and do try to replicate it at home as much as possible.

This particular dish is different than the regular lentil dishes I normally make. The lentils are dry instead of in a soupy consistency. I cooked them till they were just soft and not mushy. I then mixed the lentils with a cooked mixture of spinach, cumin seeds, mustard seeds, onions and ginger. Once all the ingredients were mixed together- I added coriander powder and dried fenugreek leaves.

The dish was full of flavor and was perfect with some homemade rotis. We all enjoyed this well-balanced meal. It was simple, healthy and delicious.

  • 2 cups frozen chopped spinach
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 medium yellow onion, chopped
  • 1 teaspoon grated ginger

Heat a large frying pan with the 2 tablespoons olive oil. Add the cumin and mustard seeds and sauté for a minute till the seeds begin to sizzle. Add the onion and ginger and sauté on medium heat for 4-5 minutes. Add the chopped spinach and sauté on low heat.

  • ½ cup yellow lentils (I used toor dal)
  • 2 cups water
  • 1 teaspoon turmeric
  • 1 teaspoon salt

In the meantime add the lentils to a medium saucepan. Cover with water and add the turmeric and salt. Bring to a boil and simmer for 20 minutes till the lentils are soft yet intact. Drain excess water if necessary and keep aside.

  • 1 teaspoon coriander powder
  • 2 teaspoons salt
  • ¼ cup dried fenugreek leaves (kasoori methi)

Add the cooked and drained lentils to the sautéed spinach. Mix well and sauté on a medium heat for 4-5 minutes. Add coriander powder, salt and fenugreek leaves. Mix well and cook for another 4-5 minutes. Check for seasonings and serve.

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1 Comment

Thanks for another wholesome and delicious idea!

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