Ingredients
– 250 g Malabar spinach (or normal spinach)
– 1 cup split yellow lentils (toor dal)
– 1 medium onion, chopped
– 2 medium tomatoes, chopped
– 2 green chilies, slit
– 1 teaspoon mustard seeds
– 1 teaspoon turmeric powder
– 2 tablespoons oil
– Salt to taste
– 1 tablespoon fresh coconut, grated (optional)
Method
1. Rinse the lentils under cold water until the water runs clear. Cook them in 3 cups of water until soft, either on the stove or in a pressure cooker.
2. Heat oil in a pan over medium heat. Add mustard seeds, and wait until they start to pop.
3. Stir in the chopped onions and green chilies. Cook until the onions are soft and golden.
4. Add the chopped tomatoes and turmeric powder. Cook until the tomatoes are mushy.
5. Mix in the cooked lentils and spinach. Let everything simmer for 5 minutes. Season with salt. If desired, stir in grated coconut before serving.
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