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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This recipe is from the City Times newspaper. This is high in Vitamins A and C plus is a good source of fibre. It goes great with lemon pickle and rotis/rice topped with some chilled plain yogurt. Ingredients:
200 g red lentils, soaked in water |
200 g spinach, cleaned,washed and chopped |
1/2 teaspoon turmeric powder |
1/2 teaspoon red chili powder |
2 tablespoons onions, peeled and sliced |
1/2 cup coconut milk |
3 cloves garlic, peeled |
1 teaspoon mustard seeds |
5 dried whole red chilies |
3 -5 curry leaves |
salt |
4 tablespoons oil |
Directions:
1. Put the dal in a pressure cooker.
2. Add 2 cups water, turmeric powder and garlic.
3. Bring to a boil.
4. When the dal is half done, add spinach and salt.
5. Cook well.
6. When all the water has evaporated, mash the dal and add coconut milk.
7. Cook for 2-3 minutes.
8. Keep aside.
9. Heat oil in a pan.
10. Add mustard seeds, curry leaves, onions and dried chilli balls.
11. When the mustard seeds splutter and the onions turn golden brown in colour, add the chilli powder.
12. Put this mixture into the dal.
13. Stir.
14. Serve immediately.
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