Spinach Masoor Dal

And finally… I’m back on this space :) Well well.. I know I said it quite often in past 6 months or so but yes, repeating my words, will try to remain active here now onwards ;)

In a way, it was a healthy break from baking n blogging… Last whole year was full of challenges! Baking business kept me on the toes for last couple of months… Later, realized that I got myself into over-stressed mode. I hardly managed to get time for exploring yummy food, experimenting the recipes and when I did, it was a mixture of good n bad outcomes…
But happy that we’re through… I’m not a ‘New year, New beginning’ kinda person but yes, hoping it’s gonna be a better tomorrow for us :)

Recently, after a long enough break from cooking, I stepped into my kitchen and had a glimpse of the available ingredients to try out something new! I hardly had got anything from my recent visit to veggie market but yes, had 2 big bunches of spinach and a few cans of beans n lentils… We have had too much of Chhole made by mum so I skipped that… I skipped rajma too for no reason! And went ahead to make brown lentils (whole masoor)… And the outcome was amazing! Aaah… Just make sure of one thing when you try it out… Use loads of garlic ;)

INGREDIENTS:

1 can Brown Lentils (whole masoor)
Fistful Spinach, roughly sliced (or chopped)
2-3 tbsp Tomato Puree
1 medium Onion, thinly sliced
5-6 Garlic Cloves (I had big ones), roughly pound with salt & some chilly powder
1 tbsp Ghee + 1 tbsp Oil
1/2 tsp Cumin Seeds
1/2 tsp Garam Masala
2 tsp Coriander Powder
1 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
2 tbsp Lemon Juice
Salt, to taste
Coriander Leaves, for garnish

STEPS TO FOLLOW:

1. Heat oil n ghee together and add cumin seeds.
2. Once it crackles, add chopped garlic and onions, saute it well.
3. Add tomato puree, salt along with all the spices. And cook it for a while.
4. Add chopped spinach in to and mix everything well. Cook for 2 mins until spinach leaves raw flavor.
5. Mix brown lentils and lemon juice into it. Mix well and cook it covered for a couple of mins.
6. Garnish with coriander and some caramelized onions.
7. It’s ready to serve with a bowl of jeera rice or phulka.

SJ’s NOTE:

• Adjust the quantity of garlic to your taste.
• My next try would be the addition of goda masala into it ;)