Split Red Lentils with Spinach
1. Pick over, rinse, and drain the lentils. In a 3-quart saucepan, boil the water. Add the lentils and simmer over medium heat for 30 minutes. Add the chopped spinach and cook until tender.
2. In a nonstick saucepan, heat the oil. Add the cumin seeds, and when they turn a shade darker, add the onions and sauté until golden. Add the garlic, green chilies, and ginger, and cook for 2 minutes. Add the chopped tomatoes. Set aside.
3. Meanwhile, with a heavy spoon, beat the lentils (dal) and spinach until coarsely pureed. Add the onion and tomato mixture, salt, and brown sugar, and heat through.
4. Serve with rice or chapattis. This dish may be prepared in advance and reheated before serving.
Split red lentils (masoor dal) do not need any presoaking and take less than 45 minutes to cook.
PREPARATION TIME: 15 minutes COOKING TIME: 45 minutes SERVES: 4
Per Serving :135 calories; 8g protein; 18g carbohydrates; 3.7g fat, 17.5mg sodium; 0mg cholesterol; 5g fiber
½ cup split red lentils
2 cloves garlic, peeled and minced (optional)
4 cups water
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry,or 1 bunch fresh spinach, washed, trimmed, and finely chopped
1-2 green chilies or jalapeno peppers, thinly sliced, to taste
1 inch fresh ginger, peeled and grated
2 ripe tomatoes, finely chopped
1 Tbsp. vegetable oil or olive oil
¼ tsp. salt or to taste
½ tsp. cumin seeds
½ tsp. brown sugar
2 onions, peeled and chopped