Sri Lankan dhal with spinach curry.
Tempered Lentils with Spinach, a 30-minute healthy curry.
Get your family to love Spinach with this easy Sri Lankan curry. gluten-free, vegan, vegetarian, low-carb.
A Dhal/lentil dish is the most basic of curries that everyone learns to cook early on.
It’s a quick, time-saving, versatile dish that can be served at any meal.
I probably cook a dhal curry two to three times a week, not for my kids but because I crave it so much that given the chance, I’ll cook the dish every day.
But since there are a few who’ll probably be vocal of having to eat the dish daily, I have to scale it back and do a few variations just to keep it fresh.
If you are like me then here are a few different ways you can add variations to the dish.
How to add variety to your everyday dhal curry.
You can do this by adding various root vegetables into the dhal curry that will compliment the dish.
1/ Diced Carrots that add texture to the smooth and creamy dish.
2/ add a few cubed Cucumbers.
3/ Potatoes are a great add-on as well.
And then I make this 30 minute-tempered dhal and spinach curry in which I almost completely reduce the gravy, add my more than the usual amount of chilli fleck followed by Spinach leaves so they wilt with the remaining heat. Love it!
Just like the Carrot and Bean(image above) curry, this dish is a great way to get your kids to eat their greens.
A word of caution though, if you are serving younger kids make sure to choose baby spinach so they can consume the leaves easily.
for this recipe, I’ve used large Spinach leaves that were a problem for my youngest to handle but easier for the older ones.
Growing your own Spinach, can you?
I’m no gardener, in fact, everything I plant tends to sadly die but I can tell you without a doubt that Spinach is easy to grow.
I have a large garden and there have been times just a stalk that I’ve thrown takes root and grows along the ground, they just need to get their long vines attached to something solid and they grow fast.
So next time you buy your Spinach from the local farmers market, see if you can get them with the stalk and try growing them in your garden.
Utensils and appliances used.
Skillet or frying pan.
Can I use frozen spinach to make the vegetarian/vegan dish?
Yes, you can use frozen spinach.
Sri Lankan dhal curry
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
1 cup red lentils
1 and 1/2 cup water
3-4 tablespoons of Oil
A handful of Curry leaves
1-2 garlic cloves finely sliced
1 large Onion finely sliced
1 teaspoon of mustard seeds
1/2 teaspoon of turmeric powder
1 teaspoon of chilli flecks
1 cup of coconut milk
Bundle of Spinach washed and leaves picked.
Rinse the Dhal/ lentil, strain. add them to a medium-sized pan, pour in the water and bring to a boil over medium heat.
Cook the dhal until they turn soft 10-15 minutes. Set aside.
Place a skillet over medium heat, pour in the oil, add the Curry leaves, followed by Garlic, Onions, Turmeric and sauté for 3-4 minutes until the Onions turn golden brown. 5 minutes.
Include the Mustard seed and chilli flecks, sauté further until the mustard seeds splutter make sure the chilli fleck doesn’t burn. 1-2 minutes.
Transfer the cooked lentils to the skillet of tempered ingredients Pour in the Coconut milk and cook on low-medium fire for 10 minutes.
Stir to make sure the ingredients are mixed together and seasoned with Salt.
Add the spinach leaves and cook until they wilt, 3 minutes over medium heat. remove from fire and serve warm.
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