Name: Spinach-Smothered Whole Green Lentils (Palak Moong)
Yield: Makes 8 cups
Cuisine: India
Ingredients: 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 2 teaspoons cumin seeds; 2 tablespoons Ghee or canola oil; 1 large tomato, cored and cut into 1-inch cubes; 2 teaspoons coarse kosher or sea salt; 1 small red onion, finely chopped; 1 tablespoon finely chopped fresh ginger; 1 cup whole green lentils (sabud moong), picked over for stones; 2 pounds fresh spinach leaves, well rinsed and coarsely chopped

Preparation info

Makes
8 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

What I love about this curry is the spinach overload. It gives the lentils a saucelike consistency, and since it is a vegetable combined with protein, I can ladle it over cooked white rice and call it lunch—or dinner. A few pieces of Flame-Toasted Lentil Wafers provide crunchy texture, and a side of either homemade or store-bought lime pickles would be an added bonus.