Spinach and Lentils Indian Style (5 Ingredients)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Quickly rinse the red lentils under cold water.
   ▶ ≈0:57
2. 2
   Add the rinsed lentils to a pot with 1200 ml of water.
   ▶ ≈1:12
3. 3
   Add 1 teaspoon of salt and 1 teaspoon of turmeric. Place a wooden spoon across the pot rim to prevent boiling over, then cook on medium heat for 10–12 minutes until the lentils have broken down completely.
   ▶ ≈2:10
4. 4
   Wash and chop the spinach into smaller pieces, then add to the cooked lentils. Simmer for 5 minutes to allow the spinach to soften and blend into the dal.
   ▶ ≈3:40
5. 5
   Prepare the tempering: heat 2 teaspoons of ghee or oil in a small pan and add 1 teaspoon of cumin seeds.
   ▶ ≈5:34
6. 6
   Lower the heat and add the sliced garlic cloves. Cook for 2–3 minutes until the garlic turns golden but not burnt.
   ▶ ≈5:58
7. 7
   Turn off the heat and sprinkle chili powder to taste.
   ▶ ≈6:31
8. 8
   Pour the warm tempering over the cooked spinach and lentils and stir well to combine. Serve with rice, roti, or enjoy as a soup.
   ▶ ≈6:50