Endless pumpkin recipes, candies and desserts begin to show up everywhere in the blog world.
But here I present a very humble dish, which most people already know.
A very simple and easy lentil curry for chapathi/ rice. My little girl who would normally have nothing to do with spinach ate this curry. I mixed with some steaming rice and ghee and ate with out a peep!
Victory dance for me....!
The lentils in the dish absorb a lot of water over time. So if the dish is a tad runny, it will thicken once cooled. same way you can add some hot water to dilute it if too thick.
- 1/3 cup red lentils/ masoor dal ( can use toor dal or yellow moong dal)
- 3 cups of chopped spinach
- 1 medium onion chopped
- 1 small tomato chopped
- 1 tbsp grated ginger
- 1&1/2 tsp salt or to taste
- 1/2 cup water
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 tsp red chilli powder
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1 small jalapeno ( optional) ( i used a red chilli as i did not have jalapeno)
- 1-2 tsp lemon juice ( optional)
- Pressure cook the lentils with water just enough to cover them for 2-3 whistles and set aside. If cooking on stove top,wash and soak them in water for 30 mins, before cooking. this fastens the cooking process.
- In a pan add oil, when hot add the cumin seeds and let them sizzle.
- Add the chopped onions, jalapeno and saute till they are slightly browned over medium heat.
- add the tomatoes, ginger, red chilli powder and cook till the tomatoes are mushy.
- add the chopped spinach, turmeric powder and saute till the spinach wilts.
- Mash the cooked lentils and add it to the spinach mixture.
- Add the water little by little till you get the desired consistency.
- Add salt, cover and simmer for 5 mins.
- Uncover, add garam masala powder and cook for 2-3 mins on low heat.