The North Indian Cookbook: 30 Authentic & Exciting Recipes by Shelina Mann

Author:Shelina Mann [Mann, Shelina]
Language: eng
Format: epub
Published: 2014-06-15T21:00:00+00:00

Spinach and Lentil

If you like the simple taste of North Indian lentils, here is another recipe for you to try, locally popular as Dal Palak.

Preparation Time:

30 minutes

Servings:

Serves 2

Ingredients:

• ¼ cup yellow lentil

• 1 cup packed spinach leaves

• 1 chopped onion

• 1 large chopped tomato

• 1 tsp. cumin seeds

• 1 tsp. ghee

• 1 ¼ tsp. salt

• ¼ tsp. sugar

• 5-6 green chilies

• ¾ tsp. garam masala powder

• ¾ ginger garlic paste

Instructions:

1. Separate spinach leaves from stem and tear them from the middle to remove the hard stem as well. In ½ tsp. of oil, sauté these spinach leaves with whole green chilies for a few minutes until the leaves are wilted. Let it cool and then grind with water, making a fine paste.

2. In a pressure cooker, cook lentils for up to 3 whistles. Then drain and keep aside.

3. In a pan, heat the ghee and add cumin seeds. Allow them to splutter and then add onions. Sauté the onions until they are transparent, and then add ginger garlic paste and cook for a few minutes.

4. Add tomatoes and salt next, cooking until the tomatoes turn soft and mushy. Add spinach, garam masala, and sugar next, cooking for another 2 minutes.

5. Add the cooked lentils along with 1 cup of water, letting it boil. Then cook until it gets slightly thick. Turn off the heat and serve, garnished with chopped coriander leaves or ginger strips if you want.

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