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Meister · 03-03-2011, 03:52 AM

Here's another one that's quickly become one of my staple foods, spinach lentils.

You need:

- lentils
- spinach, finely chopped (frozen is totally okay)
- an onion
- turmeric
- ground cumin
- ground coriander seeds
- chili powder
- mustard seeds
- ghee or clarified butter - in a pinch a neutral-tasting oil will probably do but I'd advise you to get the butter

Optional: garlic and/or fresh ginger, high-fat yogurt.

Bring enough water for the lentils to a boil; if you're using frozen spinach, put it in directly so it can thaw. Add the lentils together with a teaspoon of turmeric and salt (I often hear about how lentils won't cook properly with salt added, but using red lentils it's never been a problem for me - your mileage may vary, and you can add the salt afterwards if you want to play it safe) and reduce the heat.

Finely dice your onion in the meantime and heat some ghee in a pan, don't be stingy with the stuff. When your lentils are just about done, fry the diced onion in the ghee, taking care to stir only occasionally - you don't want to move it too much, the onion needs to brown and caramelize a bit. When it's lightly browned throughout, it's time to add the cumin, coriander, chili powder and mustard seeds, about 1 teaspoon of each. Stir in the spices and fry them for a minute or so, until the mustard seeds start to jump around (which they will, all over the stovetop, kitchen and you, so keep a lid or something handy), then pour everything in with the lentils.

If you're using garlic and/or ginger, mince them and add them at the same time as the onion. Take care not to let the garlic get too dark, though.

Serve as is with some Indian bread, adding a few dollops of yogurt if you like, or you can stir in some yogurt after you add the onion/spice mix and serve it over rice.

03-03-2011, 03:52 AM	#10
Meister Pure joy Join Date: Nov 2003 Location: Germany Posts: 10,689	Here's another one that's quickly become one of my staple foods, spinach lentils. You need: - lentils - spinach, finely chopped (frozen is totally okay) - an onion - turmeric - ground cumin - ground coriander seeds - chili powder - mustard seeds - ghee or clarified butter - in a pinch a neutral-tasting oil will probably do but I'd advise you to get the butter Optional: garlic and/or fresh ginger, high-fat yogurt. Bring enough water for the lentils to a boil; if you're using frozen spinach, put it in directly so it can thaw. Add the lentils together with a teaspoon of turmeric and salt (I often hear about how lentils won't cook properly with salt added, but using red lentils it's never been a problem for me - your mileage may vary, and you can add the salt afterwards if you want to play it safe) and reduce the heat. Finely dice your onion in the meantime and heat some ghee in a pan, don't be stingy with the stuff. When your lentils are just about done, fry the diced onion in the ghee, taking care to stir only occasionally - you don't want to move it too much, the onion needs to brown and caramelize a bit. When it's lightly browned throughout, it's time to add the cumin, coriander, chili powder and mustard seeds, about 1 teaspoon of each. Stir in the spices and fry them for a minute or so, until the mustard seeds start to jump around (which they will, all over the stovetop, kitchen and you, so keep a lid or something handy), then pour everything in with the lentils. If you're using garlic and/or ginger, mince them and add them at the same time as the onion. Take care not to let the garlic get too dark, though. Serve as is with some Indian bread, adding a few dollops of yogurt if you like, or you can stir in some yogurt after you add the onion/spice mix and serve it over rice.