Lentils are an essential part of Indian meals. I don't remember a single day in my life when any type of lentil is not cooked in my house. Their are a variety of lentils to choose from and you can make changes in the recipes to give it a new flavor. For today's lunch, I cooked the split yellow lentil with spinach added to it. It is a favorite combination in my family and the tadka of garlic gives it a delicious flavor. Here is the recipe.
All you need is
Split skinned yellow lentil \ Dhuli moong dal - 1\2 cup
Water - 3 cups
Spinach \ palak - 1 cup ( chopped )
Salt to taste
Turmeric powder - 1\2 tsp
Lemon juice - 1 tbsp
Ghee \ butter - 2 tbsp
Garlic \ lahsun - 6-8 cloves
Dry red chilies - 2-3
Green chili - 1 ( split into half )
Cumin seeds - \12 tsp
Heeng - 1\4 tsp
Red chili powder - 1\2 tsp
Fresh coriander - 1 tsp
Method of preparation
Wash the dal and put it in a pressure pan.
Add 3 cups of water, chopped spinach, salt and turmeric powder.
Pressure cook till done.
If you don't have a pressure pan, cook it covered on medium heat till done.
Add lemon juice in cooked dal.
Transfer the dal in the serving bowl.
Heat ghee in a small pan.
When the ghee is hot, add garlic, dry red chilies and green chili.
Fry till garlic is slightly browned.
Add cumin seeds and heeng.
Switch off the heat.
Add red chili powder and immediately pour the ghee over the cooked dal.
Garnish with coriander leaves.
Serve hot with rice or phulka.