Friday, 8 February 2013

TANGY RED LENTILS WITH SPINACH


Red lentils or masoor daal is made in our kitchen quiet often as this humble daal is fast and easy to cook and light on stomach. However, adding a dash of spices and a bunch of spinach along with garlic and ginger can transform simple daal into a mouth watering dish at the same time making it nutritious too!

Ingredients
1 cup whole masoor daal (red lentils)
2 medium size onions sliced
1 medium ripe tomato chopped
2 cups chopped spinach (a bunch)
3 cloves garlic
1 inch piece of ginger
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
2 teaspoons amchoor powder (dry mango powder)
2 tablespoons oil
Salt to taste

Method
Pressure cook daal with salt and turmeric powder.
Grind garlic and ginger into a paste.
Heat oil, add cumin seeds. After a few seconds, add onions, fry for two to three minutes. Add ginger garlic paste, fry for another two to three minutes. Add coriander powder, amchoor powder and chopped tomatoes. Cook till tomatoes are tender.
Add cooked daal and chopped spinach. Cook for ten minutes. Serve hot with rice.

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