Friday, 19 August 2016

MASOOR PALAK / RED LENTILS WITH SPINACH / मसूर पालक



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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