Ariso Recipes
Garlic-Infused Spinach Lentils
Last update date: February 24, 2012
Let your taste buds be enchanted by Garlic-Infused Spinach Lentils. This dish is a delightful symphony of tastes and textures, featuring Yellow Moong Split, Spinach Leaves. Beyond taste, it's crafted for both wellness and pleasure. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.50 minutes.
North Indian
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Ingredients
2
How To Cook?
1
Prepare the lentils: rinse the yellow moong split lentils thoroughly and soak them in water for about 30 minutes. drain the water after soaking.
2
Cook the lentils: in a pot, add the soaked lentils and enough water to cover them. cook the lentils until they are tender but not mushy. you can use a pressure cooker or a regular pot for this step.
3
Wilt the spinach: while the lentils are cooking, blanch the spinach leaves in boiling water for a minute or until they wilt. drain and immediately transfer the spinach to a bowl of cold water to retain its vibrant green color. squeeze out excess water and finely chop the wilted spinach.
4
Combine lentils and spinach: once the lentils are cooked, add the chopped spinach to the pot. stir well to combine the lentils and spinach.
5
Add the flavors: sprinkle turmeric powder, red chilli powder, and ground cumin over the lentils and spinach. add salt to taste. stir the mixture thoroughly, ensuring that the spices are evenly distributed.
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