½ c. Chana Dal (split chickpeas)
¼ c. Masoor dal (pink lentils)
2 c. Spinach (chopped, you can use frozen too)
1 Tomato (chopped)
1 Onion (chopped)
2-3 Green chilies (chopped)
2 tb. Coriander (chopped)
3 tb. Ginger (chopped)
1 tsp. Cumin seeds
¼ tsp. Asafoetida powder
¼ tsp. Turmeric powder
1 tsp. Kashmiri red chili powder
Begin with washing the lentils and pressure cook until done. Keep aside.
In a pan heat some oil and add cumin seeds, chilies, ginger and sauté for a minute or two.
Add onions and cook until slightly golden. Stir in the chopped tomatoes and continue cooking over medium heat.
Add all the spices and cook until oil begins to separate.
At this stage add the spinach and cook until it becomes soft and stops releasing water.
Once done, add the cooked lentils and mix well.
Adjust the thickness of the curry by adding water as per your liking.
Check for salt and simmer for 5-6 minutes on slow heat.
Garnish with coriander and serve along with some rice