Lentil with spinach in exotic natural herbs and spices

Ingredients:

• 1 cup toor dhal
• 1 cup chopped spinach (fresh cello spinach)
• 1/2 a medium red onion, chopped
• 1 large tomato, diced
• 1/2 " fresh ginger, mashed
• 4 cloves garlic, diced and mashed
• 1 tsp. turmeric powder
• 2 large chillies
• 2 cloves garlic to sauté
• 1 Tbsp. cilantro, chopped
• 1/2 tsp. cumin seeds
• 1/4 stick butter or a mix of canola oil and butter
• salt to taste

Method:

Cook lentils under pressure, well done but not mushy.

In a wok^ or pan, splutter the cumin. Sauté the slit chillies, onions, garlic, and ginger until the onions turn translucent. Add spinach and continue to sauté for about 5 more minutes. Finally, add the tomatoes. Mix the cooked dhal in. Add a cup of water. Turn your stove to medium-high. Let dhal become piping hot. Remove from heat. Serve with a couple indian rotis.

^ Please contact me for any of these ingredients or utensils.