Friday, March 8, 2013
This is the perfect way to use up a big plastic box of spinach about to go bad, and half a bag of lentils.
I doubled the recipe, used green lentils, fresh spinach (well, fresh-ish), and no chiles.
1 teaspoon vegetable oil
¼ teaspoon cumin seeds
1-2 green chiles, slit (optional)
1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 plum tomato, chopped
1 cup yellow lentils
¼ teaspoon turmeric powder
Salt to taste
2 tablespoon heavy cream
1 cup fresh, washed, baby spinach leaves or red choy leaves, packed tightly
Heat oil in a medium sauce pan. Add the cumin seeds. When they sizzle, add the green chile if using, and stir 30 seconds. Then add onion, garlic, and tomato. Stir on medium heat till they are soft, about 5 minutes. Add the lentils and turmeric and stir 2 more minutes.
Pour 3 cups water and add salt to the lentils. Bring to a boil. Then reduce heat to a simmer. Place a lid on the saucepan and cook till lentils are done, about 15 minutes. Using the back of a wooden spoon, lightly mash the dal, so that the tomatoes and onion pieces are mashed into the lentils. Add the heavy cream and spinach leaves. Stir the spinach leaves into the dal till they wilt, about 1 minutes. Add more water to the dal, if needed.
Serve hot with rice, rotis or bread.