Spinach Lentil

INGREDIENS:
1/2 cup Toor daal(split pigeon peas) and yellow moong daal (both in equal quantities)

1 tbspn Chana daal (Yellow split Bengal Gram)

1 cup Spinach (washed well and finely chopped)

1 medium sized onion (finally chopped)
1 medium sized tomato (finally chopped)
1 tspn finely chopped garlic
1 tspn finely chopped ginger
1-2 red or green chillies.
1 -2 tbspn oil.

SPICES:
1 clove
1/4 tspn hing (aesfotida)
11/2 tsp coriander powder
1/4 tspn turmeric powder
Pinch cinnamon
1/2 tspn red chilly powder
1 tspn dry mango powder

1/2 tspn garam masala
1/2 tspn kitchen king masala
Salt as per taste.

METHOD:
STEP 1: Prepare the lentils.
I have pressure cooked the lentils. You can mix all the lentils together, wash them well and soak them overnight or for 4-5 hours. Boil in an open container till they become soft or pressure cook.

Add salt.

Add turmeric powder.

I have pressure cooked the lentils.

After about 4 whistles the lentils should have become soft. Open the pressure cooker 10 minutes after switching off the gas.

Beat/blend the lentil to get a creamy texture. The lentils are now ready to go into the spinach mix that you will make in STEP 2.

STEP 2: Prepare the spinach with onions and tomatoes.
Heat oil.

Once the oil becomes hot keep the flame on low and add the clove.

Add hing.

Add Jeera.

Add ginger, garlic and the chilly either chopped or whole (whichever way you prefer).

Once they sizzle add the finely chopped onions.

Stir fry on a medium to low flame and cook the onions till they are slightly brown.

Add the spinach.

Stir well and cook for 2-3 minutes or till the spinach is soft.

Add tomatoes.

Stir well.

Add coriander powder.

Add turmeric powder.

Add Salt.

A dash of cinnamon

Mix well.

Pour the lentil prepared in STEP 1 into the spinach mixture.

Rinse the pressure cooker or the container which you used for boiling the lentils with water and add the water into the lentil spinach mixture.

Mix well and let the lentil come to a boil on a high flame.

Once it boils, lower the flame and add dry mango powder.

Add red chilly powder.

Add garam masala.

Add kitchen king powder.

Mix well so that all the spices blend with the lentils. Boil on low flame for about 5 minutes after the addition of all the spices. Switch off the flame after the lentil has boiled with the spices for 5-7 minutes. Serve hot with Rice or Roti/Paratha.

“From the bitterness of disease, man learns the sweetness of health.” ~Catalan Proverb