| S.N | INGREDIENTS | AMOUNT |
|---|---|---|
| 1. | Skinned split red lentils (dhuli masoor dal) |
1⁄2 cup |
| 2. | wash dal thoroughly | |
| 3. | Chopped spinach | 1 cup |
| 4. | garlic-crushed. | 2 cloves |
| 5. | onions | 2 sliced |
| 6. | lemon juice | 2 tbsp |
| 7. | cinnamon | 1” |
| 8. | tomato | 3 (roughly chopped) |
| 9. | salt | 1 tbsp |
| 10. | Roasted cumin powder | 1⁄2 tsp |
| 11. | Black pepper | 1/4 tsp |
Methods
- Warm the olive oil in a large pot over medium heat then sauté the onion for several minutes.
- Toss in the spinach and the garlic and sauté until spinach is wilted.
- Add the tomatoes with liquid, and lentils to the pot along with dried herbs.
- Stir to combine and bring heat to a boil.
- Once the liquid starts to boil, reduce heat to a simmer. Wait a few minutes then cover with a lid and allow to cook for 30 minutes, until lentils are just tender but not mushy. Remove from heat and squeeze in lemon juice then stir together.
- Divide into bowls and serve warm.