Recipe

Indian Spiced Lentils With Tomatoes And Spinach Recipe

Add Step-by-Step Photos	Bostonmargy / All my dishes 1 year, 3 months ago This dal dish can be made with a number of green vegetables: swiss chard, green beans or sliced broccoli. The dish is made colorful by the red tomatoes combined with the green vegetables. From "The Art of Indian Vegetarian Cooking." Get specialty len... More Prep:60m Cook:40m Servings:4	Bostonmargy
	indian colorful easy vegetarian

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Ingredients

1 cup split toovar/toor dal or moong dal

1 1/2 cups water

5 tbs ghee or a mixture of vegetable oil and unsalted butter

1 1/2 tsp cumin seeds

1/4 tsp (or less) asafetida powder (hing)

1 large firm ripe tomato, cut into chunks

1 1/2 tsp ground coriander

1/8 tsp cayenne pepper or paprika

1/2 tsp turmeric

1 tsp salt

1/2 lb spinach or swiss chard, washed and chopped

1 tsp fresh lemon juice

2 tbs minced fresh parsley or fresh coriander

1/8 tsp ground nutmeg.

Directions

Sort lentils by spreading on a wide dish. Pick out stones or other foreign objects carefully.

Place the lentils/dal along with a tablespoon of the ghee into a 3 quart saucepan with a lid. Bring to a boil, then simmer gently for 30 minutes. When finished, each lentil/dal should be separate and soft but not broken down. Remove from heat.

In a large, wide skillet, heat the remaining ghee over moderate to high heat. When hot, toss in the cumin seeds and fry until they turn brown and become aromatic. Add asafetida powder, then the tomatoes, ground coriander, cayenne/paprika, turmeric and salt. Cover and cook for 3 minutes. Stir in spinach (or other leafy green), stir to combine. Cover and cook for an additional 5 minutes.

Add the dal/lentils from the other pot and stir to combine. Add lemon juice and cook briefly. Add fresh parsley or coriander and nutmeg just before serving.

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