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Lentils with Spinach
Nb persons: 0
Yield: 4 servings
Preparation time: 15 minutes
Total time:
Source: India's Vegetarian Cooking by Monisha Bharadwaj
| Cooking time: 60 minutes | |
| 150g | yellow lentils, (toor dal), washed 150g spinach, chopped |
| 2 tablespoons | sunflower oil 1 teaspoon coriander seeds |
| 3 | dried red chillies |
| 4 tablespoons | freshly grated coconut |
| 1 teaspoon | tamarind concentrate, diluted in 4 tablespoons water V2 teaspoon turmeric Salt |
| 1 medium | onion, sliced |
1 Put the lentils and double their volume of hot water into a pan and bring to the boil. Reduce the heat and simmer until the lentils are mushy, for about 35 minutes. Reserve.
2 In the meantime, wilt the spinach in a little hot water for a couple of minutes and add to the lentils.
3 Heat half the oil in a saucepan and fry the coriander seeds until they turn dark, then add the chillies and the coconut. Reduce the heat and stir for a couple of minutes. Take off the heat, cool slightly and whizz in a blender along with the tamarind and few tablespoons of water until you get a fine paste.
4 Add this to the lentils, together with the turmeric and salt.
5 Heat the remaining oil in a small saucepan and fry the onions until golden, then add them into the lentils. Reheat thoroughly and serve hot with rice.
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