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Soups and Stews | |
| 3/4 cup yellow split lentils 2 1/2 cups of water 1/2 teaspoon turmeric salt to taste 3/4 cup chopped tomatoes (if using canned tomatoes, do not drain the juice) 1 1/2 teaspoons fresh ginger paste 2 cups of chopped baby spinach leaves For the tempering 3 tablespoons oil 1 teaspoon panch phoron (Bengali Five Spice Blend) 1 small red onion, chopped | |
| 1.In a large pot gently dry roast the yellow split lentils until the lentils are slightly darker and smell toasty and fragrant. This process enhances the flavor of the lentils significantly. 2.Add in the water, turmeric, salt, chopped tomatoes and the ginger paste and bring the mixture to a simmer. 3.Cook the mixture stirring occasionally for about 25 minutes, until the lentils nice and soft add some more water if needed. 4.Add in the spinach leaves. 5.In the meantine, heat the oil for about 45 seconds and add in the panch phoron and wait until the spices crackle. 6.Add in the red onion and cook for about six to seven minutes until the red onion is soft and turning golden on the edges. 7.Pour this over the lentils and stir in. 8.Serve hot with rice or flatbreads. | |
Unrated | |
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