Healthy Sri Lankan Lentil Curry with Spinach

This Sri Lankan lentil curry with spinach is quite different from the usual lentil curries we often make. It’s a lighter and healthier way to enjoy lentils. And yes, we can definitely call it a healthy lentil curry recipe.

My mom used to make this lentil curry when I was a kid, always reminding us how nutritious it was. Back then, we refused to eat it. Honestly, the tempered dhal always looked more appealing. But as we grew older and started appreciating healthier food choices, this curry became a regular on our healthy meal prep days.

I mean, if you still prefer that classic tempered flavor, you can always add the tempering separately at the end and mix it in just before eating.

So let's get cooking!

Ingredients :

• ½ cup dhal(lentils)

• ¼ tsp turmeric

• ½ tsp chili powder

• ½ tsp salt

• 1 garlic clove

• 4–5 curry leaves

• 1 cup water

• 1 cup coconut milk (adjust to desired consistency)

• A bunch of spinach (adjust to taste)

  
  

For the Stir Fry (Tempering)

• 1 tbsp ghee

• 1 garlic clove, sliced

• 3–4 curry leaves

• ½ tsp mustard seeds

• 2 dried chilies

• ½ tsp chili flakes

Directions:

1: Add the Lentils, turmeric, chili powder, garlic, curry leaves, and water to a pot. Bring to a boil and simmer until the lentils are soft and cooked through.

2: Stir in the coconut milk and salt. Adjust the amount of coconut milk depending on how thick or creamy you prefer the curry.

3: Add the spinach and cook for about 1 minute, just until wilted. Remove from heat.

Stir Fry Directions:

1: Heat ghee in a small pan over medium heat.

2: Add garlic, curry leaves, mustard seeds, dried chilies, and chili flakes.

3: Stir fry until the mustard seeds pop and the garlic turns golden and aromatic.

4: Pour the hot tempering over the cooked lentil curry and gently mix.

Your healthy Sri lankan lentil curry is now ready to be served!

Serving Suggestion

Serve this lentil curry hot with steamed rice, roti, or naan for a wholesome and satisfying meal.

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