Red Lentils with spinach (masoor dal with spinach)
Radhika
October 6, 2021
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Ingredients
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| 1cup red lentils wash, soak in water for 20 min and rinse | |
| 1tsp turmeric powder | |
| Salt – to taste | |
| 3cups water to cook daal | |
| 250gms spinach leaves, coarsely chopped | |
| 1tsp cumin seeds | |
| 1large onions, chopped | |
| 2tsp garlic paste | |
| 2tsp ginger paste | |
| 1tbsp fresh ginger, cut in slivers | |
| 11/2 can tomatoes | |
| 1tbsp tomato puree | |
| 3tbsp vegetable oil | |
| 1tsp coriander powder | |
| 11/2 tsp cumin powder | |
| 11/2 tsp Turmeric | |
| 1cup water | |
| Juice of one lemon |
Directions
1.
Boil the dal with turmeric and salt until well cooked. If using a pressure cooker, put the drained dal along with 3 cups of water, turmeric and salt and cook till done, allow the cooker to cool and release pressure naturally.
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2.
In a separate pan, heat the oil, add the chopped onions and sauté until golden brown.
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3.
Now add the ginger and garlic pastes and cook for another 5 minutes
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4.
Add the tomatoes and puree. Cover and cook, stirring occasionally till the tomatoes are mushy. Add the salt and spices, mix well. Add ½ cup water if you find the mix is too thick or sticking to the base of the pan.
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5.
Add the chopped spinach, mix well, and cook for a further 10 min on low heat.
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6.
Now add the cooked lentils the spinach and onion sauce and mix well.
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7.
Finally, squeeze the lemon juice. Garnish with ginger slivers and serve
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