This has to be my favourite curry, but it is largely underrated. Spinach and lentil is nutritious, easy to prepare and beats all others when it comes to the perfect dip for roti canai (parata or parotta).
½ cup green lentils
½ cup yellow lentils
1 onion, sliced
3 cloves garlic
3-4 dried chillies
1 fresh chilli, red or green (optional)
150g spinach leaves
1 teaspoon turmeric powder
1 teaspoon spice mix (fenugreek, mustard seeds and fennel seeds)
2 stalks curry leaves
Soak the lentils for two hours. Wash and boil the lentils with garlic, fresh chilli, turmeric, a pinch of salt and a spoonful of oil until the lentils are cooked (they should squash easily when pressed between your finger and thumb). Fry the onions, dried chillies, spice mix and curry leaves for two minutes on low heat to allow the flavours to fuse with the oil. Pour the frying ingredients into the boiling lentils and remove the latter temporarily from heat. Add the washed spinach leaves and let it wilt for five minutes. Using a hand blender, blend the curry roughly. The curry goes back on medium fire and is boiled for 3-5 minutes. Season the curry with salt and pepper and serve with rice or roti.
|Spinach curry served with rice and fried fish|