Red lentils with spinach

Ingredients for Red lentils with spinach

Instructions for Red lentils with spinach

To prepare the Red lentils with spinach recipe, please follow these instructions:

Carefully clean the red lenses. Put them in a bowl and wash them in several teams of clean water. Put them soft for approx. 15 min., And let them drip into a sieve.

Bring the drained lentils in a heavy pot together with spinach and water. Bring them to the boil. Lay over the lid and turn on low flare and simmer the dish for 25 to 30 minutes until the lentils have absorbed the water and the dish has a consistency like a thick soup. Season with salt.

While the dish boils, you make bakhar (tough).

Garlic, gingerbread and green chilli are made into a paste.

Heat the oil in a small frying pan on medium fluff. When the oil is warmed, dip mustard seeds and as soon as they run, add dredge in. Shake the pan so the spices do not burn and then bring the finely chopped onions.

Stir it all while stirring for 10 minutes or until the onions are golden and crispy.

Add turmeric, sugar and pasta. Mix the mixture together for a few minutes.

Then pour it into the boiled lentils.

Put the lid on, turn it down and allow the boil to boil for a few more minutes.

Bring the dish to a preheated bowl and serve it hot with rice or chappati and a raita as well as either Baingan Maseledar or Khumbi Aloo aur Piyaz or Kheema Matter Piyazwale.