Spinach Lentil Curry

Ingredients

Instructions

1. 1

   Rinse 1 cup green lentils (whole masoor or moong). Soak 30 min, drain.

2. 2

   In pot, combine lentils with 4 cups water, 1 teaspoon turmeric, ½ teaspoon salt, 1 chopped tomato. Cook 25-30 min until tender.

3. 3

   Make tadka: heat 3 tablespoons ghee in small pan. Add 1 teaspoon cumin seeds, 4 sliced garlic cloves, 2 dried red chilies. Sizzle 30 sec.

4. 4

   Add 1 chopped onion to tadka, cook 5 min. Add 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, ½ teaspoon turmeric, 1 teaspoon salt.

5. 5

   Pour tadka over cooked lentils. Add 4 cups fresh baby spinach (wilts quickly). Simmer 5 min.

6. 6

   Finish with juice of half a lemon and chopped cilantro. Serve over basmati rice or with roti.