Ingredients to make Indian Lentils with Spinach:
- 1 glass of china deal
- 2 dried red chilies
- 1 bunch of spinach, washed and chopped
- ½ teaspoon of turmeric
- 4 glasses of water
- 1 tablespoon of oil
- Salt to taste
- 1 small onion, chopped
- 1 medium tomato in 2cm cubes
- 1 teaspoon mustard seeds
- 1 tablespoon cumin seeds
- 3 minced garlic cloves
- 2 tablespoons Kasogi Meth
- ½ teaspoon red chili powder
- ½ tablespoon of tamarind paste
How to make Indian Lentils with Spinach:
- If you are going to do it with the express cooker, put it on a high heat and when the weight rises, leave it on a low heat for 15 minutes.
- Then turn off the heat and let the pot sit until the weight goes down on its own.
- Meanwhile prepare the rest of the ingredients. He chops the garlic, onion and spinach.
- In a large non-stick frying pan put a little oil. When hot add the mustard seeds.
- When they start to explode, lower the heat a bit and add the cumin grains. Let the flavors meld for a couple of minutes, then add the dried chilies, garlic, onion and meth.
- Mix everything and when the onion is already golden add the spinach and fry it. Then add this mixture to the pressure cooker which will hopefully be ready and open by then.
- Stir everything together and add salt to taste, the chili powder and the tamarind paste. Mix the ingredients, add the fresh coriander and let it cook for about 10 minutes over low heat.
- When you taste the lentils and they are ready (soft, almost melting in the mouth but still with a bit of a solid texture), remove them and help yourself to a good bowl. It’s a good cure for silly winter days.
- Carbohydrates comfort you; the spinach gives you iron and the spices give it an exotic touch that makes your taste buds vibrate.
