Ingredients
- Masoor Dal – 1/2 cup , washed
- Spinach or Palak chopped – 2 cup
- Ghee or Oil – 2 tbsp
- Cumin seeds – 1/2 tsp
- Dry red Chili – 2/3
- Onion , chopped – 1 medium
- Ginger-Garlic Paste – 1 tbsp
- Tomato large, chopped – 1
- Turmeric Powder – 1 tsp
- Red chili Powder – 1 tsp
- Salt to taste
- Water
- Mix Vegetable – 1/2-2/3 cup (optional)
Method
- In a heavy bottom sauce pan cook the masoor dal along with the water, turmeric for 25-30 minutes over a medium heat. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add cumin and dry red chilies.
- When they starts to sizzle ddd onion and sauté for 3-5 minutes, or until soft. Next, add the garlic and ginger paste. Cook for another 2-3 minutes.
- Add the chopped tomato, turmeric powder , chili powder, salt, and cook until the tomatoes become soft, stirring regularly.
- Add the chopped spinach and continue to cook on a low-medium heat for 2-3 minutes. Stir frequently to make sure it does not stick to the bottom of the pan.
- Add chopped vegetables (optional).
- Add the cooked lentil , cover and cook for another 7-10 minutes. Add water if necessary. Taste and adjust salt if needed.
- Serve with rice or roti.