Spinach with Lentils

An easy lentils and spinach combination that is a great comapny to heavier rice dishes like Briyani. Or with a rich spicy curry. It can also be enjoyed on its own with plain rice, yoghurt and pappads on days when you are recuperating from an illness and just need something light on your stomach. A protein and fibre rich recipe.

​Ingredients (Serves 4)
​1/2 cup of yellow lentils (moong dal)
​3 cups of water
​2 cloves of garlic, sliced
​1/4 tsp turmeric powder
​Salt

​1 tbsp canola oil
1/4 tsp cumin seeds
1 medium onion, chopped finely
1/2 red chilli, sliced
1 bunch of red spinach (around 200gm)
​1/4 tsp turmeric powder
1/4 tsp cumin powder
Extra Salt

​Method
​1) Firstly, wash and boil the yellow lentils with salt, garlic and turmeric powder. After 15 mins on medium heat, the lentils will be cooked. Switch off the fire and keep it aside.
   

2) Wash and chop the red spinach including the red stems. Any other type of spinach can also be used. 

3) Prepare the other ingredients. (The garlic slices in the picture below was used for the yellow lentils).

4) Take a medium sauce pot and fry the cumin seeds in the canola oil.. This will then be followed by the onion and red chilli.

5) Add the spice powders and salt and fry for a while.

6) Add in the chopped spinach, cover and let it wilt.

7) Once the spinach is cooked, pour in the cooked yellow lentil and mix well. Serve warm.