Ingredients
– 2 cups Malabar spinach, chopped
– 1 cup split red lentils
– 1 medium onion, finely chopped
– 2 green chilies, slit
– 1 teaspoon mustard seeds
– 1 teaspoon turmeric powder
– 1 tablespoon grated coconut
– 1 tablespoon oil
– Salt to taste
– Fresh coriander leaves for garnish
Method
1. Rinse the lentils under cold water until the water runs clear. In a pot, boil the lentils with 4 cups of water and turmeric until they are soft. This will take about 15–20 minutes.
2. Meanwhile, heat oil in a pan over medium heat. Add the mustard seeds and let them pop. Once they start to crackle, add chopped onions and green chilies.
3. Cook the onions until they become golden brown, then add the chopped Malabar spinach. Stir and let it cook for a few minutes until the spinach wilts.
4. When the spinach is ready, pour the cooked lentils into the pan. Mix well. Add salt and adjust the consistency by adding more water if needed.
5. Finally, sprinkle grated coconut on top and garnish with fresh coriander leaves before serving.
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