Ingredients:
150 gms beluga (black) lentils, washed
1 tsp turmeric
5 cups water
1 tsp salt
150 gms frozen spinach
4-5 tbsps ghee or butter
2 tsps cumin seeds
100 gms onion, finely diced
1 tbsp grated ginger
6 cloves garlic, minced
30 gms coriander leaf, chopped
3-4 green chiles, finely diced
2 medium tomatoes, chopped
1 tsp garam masala
Method:
150 gms beluga (black) lentils, washed
1 tsp turmeric
5 cups water
1 tsp salt
150 gms frozen spinach
4-5 tbsps ghee or butter
2 tsps cumin seeds
100 gms onion, finely diced
1 tbsp grated ginger
6 cloves garlic, minced
30 gms coriander leaf, chopped
3-4 green chiles, finely diced
2 medium tomatoes, chopped
1 tsp garam masala
Method:
- Put the first 4 ingredients into a pan and bring to the boil. Lower to medium and cook until the lentils are almost cooked.
- Melt the ghee in a pan and add the cumin seeds. When they begin to brown, add the onion and cook until the onions are soft
- Now add the ginger, garlic, coriander and chiles. Cook for two minutes.
- Add the chopped tomatoes and cook on medium heat until the tomatoes have broken down.
- Put the spinach in with the lentils. Cook for 2 or 3 minutes, then empty the contents of the pan into the lentils.
- Mix well together and add the garam masala. When the lentils are soft and creamy, the dish is ready.
