Veggie Foodie

Ingredients:

• 1 cup masoor dal (split red lentil)
• 1 cup chopped spinach leaves
• 1 fenugreek (methi) leaves
• 1/2 cup chopped coriander leaves
• 1 onion, chopped
• 1 tsp cumin seeds
• 2 tsp dried mango powder (amchur)
• 1 tomato, chopped
• 1/2 tsp turmeric powder
• 3/4 tsp chilli powder
• 2 tbsp ghee
• salt to taste

For the paste

• 3 cloves of garlic
• 2 green chillies
• 25 mm. (1″) piece of ginger

Method:

1. Grind the paste ingredients into fine paste and keep aside
2. Clean, wash and soak the masoor dal in water for about 30 minutes and then drain
3. Add the turmeric powder, salt and 2 cups of water and pressure cook till the dal is cooked (3 whistles)
4. Whisk well to mash the dal and keep it aside
5. Heat the ghee in a large pan, add the onions and cumin seeds and fry for about 2 minutes
6. Add the spinach, fenugreek and coriander leaves and cook for 2-3 minutes till the leaves are tender
7. Add amchur powder, tomatoes, chili powder, ground paste and salt and sauté for a couple of minutes
8. Add the cooked dal and 1/2 water and bring to boil and then simmer for a few minutes
9. Serve hot with rice

Serves: 4