SPINACH WITH LENTILS

INGREDIENTS

Moong dal ½ cup

Chana dal 2 tbsp

Turmeric pdr. ¼ tsp

Ginger-garlic paste 1 tbsp

Green chilies slit 2-3

Tomatoes chopped 2 big

Ghee 1 tbsp

Oil 1 tbsp

Dry red chilies 2

Jeera/ cumin 1 tsp

Garlic chopped 1 tsp

Onion 1 chopped

Coriander pdr. 1 tsp

Cumin pdr. ½ tsp

Garam masala pdr. ½ tsp

Coriander leaves chopped 2 tbsp

Spinach blanched 1 cup

Salt to taste

Water as needed

Lime juice 2 tsp

Hing / asafetida little

METHOD

Wash and soak the dal/ lentils for 2 hours, then pressure cook with enough water, turmeric pdr., ginger-garlic paste, green chilies and tomatoes till lentils are cooked well.

In a pan, heat oil and ghee, add jeera,hing, red chilies, garlic fry till light brown, add onion, fry till transparent, add the masala powders, mix well for 2 minutes on low flame, add spinach, mix well, add to cooked dal, add salt mix well, let it simmer for 3 minutes, along with half of the chopped coriander leaves. Remove from gas, add lime juice, mix well, serve garnish with remaining coriander leaves, with rice / roti.

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