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Indian Spinach Lentil Stew
A comfort meal for the upcoming cold months. This Spinach Lentil Stew is mildly flavored with Indian spices.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
You Need:
For Cooking Lentils:
- 1/3 cup Pigeon Peas
- 1/4 cup Yellow Mung Beans
- 3 Cloves
- 1/2 inch Cinnamon Stick
- 1/4 tsp Turmeric Powder
- A pinch of Asafoetida
- 2 cups Water
For The Stew:
- 1 cup Spinach (chopped)
- 1 Tomato (chopped)
- 4 Garlic Cloves (minced)
- 2 Green Chilis optional (Do Not Add these, if making this stew for babies)
- 1/2 inch Ginger Piece
- 1 tbsp Cilantro (chopped)
- 1 tsp Ghee/ Butter
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 cup water
- A pinch of kasoori methi (optional)
- Salt (according to taste)
How To Make It:
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In a pressure cooker, add lentils, cinnamon stick, cloves, turmeric powder, asafoetida, and 2 cups of water.
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Pressure cook the lentils over medium heat for 2 to 3 whistles till they are cooked through.
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In a pot heat ghee/butter. Add cumin seeds, mustard seeds, fenugreek seeds, and green chilis.
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Fry them for few seconds.
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Now add chopped spinach, tomatoes, ginger, and garlic.
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Cook till tomatoes and spinach turn soft.
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Then add cooked lentils, remaining water, chopped coriander, salt. Stir to mix.
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Bring it to a boil. Then simmer it for 10 minutes covered over a medium heat.
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Serve Indian Spinach Lentil Stew with freshly cooked rice.
Recipe Notes
- When making this stew for babies, I like to run it through a food processor and turn it into a smooth puree.
- Do Not add green chilies and salt if making this stew for babies below 1 year of age.