Spinach Coconut Curry

 Serves: 4  

Chana dal1/2 cupsoak overnight
Mung beans1/2 cup
Onion2 mediumchopped
Garlic4 cloves
Ginger1-inch piece
Tomato2 mediumchopped
Tomato paste1 tbsp
Spinach300 gchop half
Coconut milk1 can
Cumin powder1 tsp
Coriander powder1 tsp
Garam masala1 tsp
Turmeric1/2 tsp
Saltto taste
Oillittleto fry
Lemon juiceto taste
Red chili flakesgarnishto taste
  • Pressure cook chana dal and mung beans for 2 whistles, cook with quinoa at the same time
  • Grind half spinach, garlic, and ginger to smooth paste
  • Fry onion, tomato paste, spices, turmeric, and salt
  • When fragrant, add the tomato and stir for few minutes
  • Finally, add the cooked lentils, blended spinach, and coconut milk
  • Adjust salt to taste and cook for 5 minutes
  • Add the chopped spinach and adjust salt to taste
  • Garnish with red chili flakes and lemon juice before serving with quinoa