Vegan lentils mixed with spinach leaves

Vegan lentils mixed with spinach leaves

Ingredients:

• 1 cup yellow or red lentils (dal), washed and soaked for 30 minutes
• 3 cups fresh spinach leaves, washed and chopped
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons oil or ghee (clarified butter)
• Fresh coriander leaves for garnish

Instructions:

1. Cook Lentils:
   • In a pressure cooker, add the soaked lentils with 3 cups of water.
   • Add turmeric powder and salt.
   • Pressure cook for about 3-4 whistles or until the lentils are soft and well-cooked.
2. Prepare Spinach:
   • In a separate pan, heat 1 tablespoon of oil or ghee.
   • Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until they turn golden brown.
   • Add ginger-garlic paste and green chilies. Sauté for a minute.
   • Add chopped tomatoes and cook until they become soft.
   • Add chopped spinach leaves and cook until they wilt.
3. Combine Lentils and Spinach:
   • Once the lentils are cooked, mash them slightly or blend them with a hand blender for a smoother consistency.
   • Add the cooked spinach mixture to the lentils and mix well.
4. Seasoning:
   • In the same pan, add another tablespoon of oil or ghee.
   • Add coriander powder and red chili powder. Sauté for a minute.
   • Pour this seasoning over the dal and spinach mixture. Mix well.
5. Simmer:
   • Let the Dal Palak simmer for 5-7 minutes on low heat to allow the flavors to meld together.
   • Adjust salt and spices according to your taste.
6. Garnish:
   • Garnish with fresh coriander leaves.