There are few things which will never run out in my kitchen pantry: butter, milk, eggs and lentils. Daal, as it’s called in India, is prepared with dried lentils and it is a very important part of Indian cuisine. It’s a ready source of protein for a balanced diet. We eat dried lentils very frequently. There are a zillion ways you can prepare them, make them spicy, tangy, with vegetables or plain. You can even stuff them in flat bread and make a nice deep-fried snack or an appetizer.
Initially, I was in the mood to prepare the stuff lentil dish which I just mentioned, but then it would definitely require more than 5 ingredients and I have to stick to my challenge theme 🙂 I bet the spices in the rack are waiting for the challenge to get over 😛 So, getting back to my Recipe no.3 for the The 10 with 5 Challenge, I prepared Spinach with Lentils and I used red lentils (Masoor daal). That’s the lentil I like the most as it boils easily, you don’t have to soak it before-hand, you can mix it with any thing you want and every time you can get a new taste out of it. I like it with plain white rice and some pickle on side, but it also goes well with bread or even as a soup.
I am also sharing this recipe with Full Plate Thursday
Recipe # 3 for ‘ The 10 with 5 Challenge’
- 2 cup red lentils
- Few handful of fresh baby spinach
- 3 cloves of garlic
- 1 tbs turmeric
- 2 tbs garam masala powder
- salt and pepper
Boil the lentil with some salt until they are soft and looks like a thick stew
In a separate pan, heat 2 tbs oil
Add the finely chopped garlic
After about a minute, add the garam masala powder and turmeric
Next add the spinach and it should take about 2 minutes to soften them
Last add the boiled lentils
Add some pepper, check for salt and if required, add more
Cook for about a minute and you are ready to serve it hot!