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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.
Course Dinner, Lunch
Cuisine American, Baby Food, Grown-Ups, Indian, Kids, Toddler Food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Deepika

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:

  1. In a pressure cooker, add lentils, cinnamon stick, cloves, turmeric powder, asafoetida, and 2 cups of water.

  2. Pressure cook the lentils over medium heat for 2 to 3 whistles till they are cooked through.

  3. In a pot heat ghee/butter. Add cumin seeds, mustard seeds, fenugreek seeds, and green chilis.

  4. Fry them for few seconds.

  5. Now add chopped spinach, tomatoes, ginger, and garlic.

  6. Cook till tomatoes and spinach turn soft.

  7. Then add cooked lentils, remaining water, chopped coriander, salt. Stir to mix.

  8. Bring it to a boil. Then simmer it for 10 minutes covered over a medium heat.

  9. 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.