MASOOR
PALAK / RED LENTILS WITH SPINACH / मसूर पालक
INGREDIENTS
Whole masoor / red lentil
|
½ cup
|
Palak / spinach shredded
|
2 cups
|
Fresh Coconut scraped
|
½ cup
|
Dry red chillies
|
4 – 5 nos
|
Dhane / coriander seeds
|
½ tsp
|
Jeera / cumin seeds
|
½ tsp
|
Ginger
|
1 inch piece
|
Garlic cloves
|
5 – 6 nos
|
Heeng / asafoetida
|
¼ tsp
|
Oil
|
2 tbsp
|
Salt
|
T.T.
|
METHOD:
1.
Soak the lentils for 1 ½ hour.
Wash them again and drain.
2.
Grind together the chillies,
coriander seeds, cumin seeds, ginger and garlic.
3.
Once it is ground coarse, add
in the coconut and little water (just enough to help in grinding) and again
grind to a paste.
4.
Heat oil, add in the heeng and
the prepared paste.
5.
Saute the paste in oil till it
is cooked and oil separates out.
6.
Now add into it the soaked lentils and
spinach.
7.
Mix it together, add in 1 cup
water.
8.
Bring to a boil, cover and
simmer till the lentils are cooked but they still hold their shape.
9.
The consistency should be
neither too thick, not too runny.
10.
Season with salt, serve hot
with steam rice.
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