Spinach and Black Caviar Lentils
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
You can use any lentil for this recipe. I like it because of the amount of spinach I get in each serving.
Author:Audra Reddy
Ingredients
-
1/2 cup dried black caviar lentils, cooked (need 2 cups cooked lentils)
-
3 T. ghee or vegetable oil
-
1 onion, roughly chopped
-
4 cloves garlic, roughly chopped, plus one smashed for cooking the lentils
-
2 T. ginger, chopped
-
1 serrano chili, chopped
-
1/2 teaspoon fennel seeds
-
1 teaspoon black mustard seeds
-
1 teaspoon cumin seeds
-
2 teaspoons garam masala
-
1 lb. baby spinach, fresh
-
handful of fresh mint leaves (10-20)
-
1 teaspoon dried fenugreek leaves
-
3/4 cup water
-
1/2 cup plain yogurt
-
1 teaspoon salt
Directions
Lentils
Add lentils to pan with bay leaf and 1 garlic clove (smashed). Cover the lentils with 1 inch of water. Bring to boil and then lower heat to simmer for 15-20 minutes or until softened. *This is for the black caviar lentils. Follow cooking instructions if using other lentils.
Spinach mixture
In a large pan, heat ghee and add onions. Saute until onions are clear, about 4 minutes. Add garlic, ginger and serrano. Saute for 1 minute until fragrant. Add fennel seeds, mustard seeds, cumin seeds and garam masala and stir to combine. Lower the heat and add the fresh spinach, mint leaves, dried fenugreek and 2 T. water. Cover the pan until the spinach is wilted about 4 minutes. Stir mixture around 2 minutes and put the lid back on until spinach is fully wilted.
Take spinach mixture and add to blender along with 3/4 cup water. Grind to a smooth texture or grind leaving some texture. Pour the mixture back into the pan.
Into the spinach mixture, add your cooked lentils, yogurt and salt and stir to combine. Taste and adjust salt if needed.
Finish with a squeeze of lemon juice.
Recipe Video
Recipe Note
Serve with basmati rice or roti. Enjoy!
Leave a comment