Lentils and Spinach Curry

Ingredients

• 3 small tomatoes
• 6 small Garlic cloves
• 1 small piece of Ginger
• 1/2 cup whole masoor lentils (whole pink lentils) washed
• 1/2 cup chana lentils (split chickpeas) washed
• 1.25 cups chopped spinach
• 1/4 cup chopped cilantro

Spices

• 1/2 tsp salt
• 1 or 2 tsp Coriander powder
• 1 tsp Curry powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1 small pinch hing
• 1/2 tsp Mango powder

Steps

1. make a paste out of the tomatoes, cloves, and ginger in the blender
2. make the tomato gravy
1. dry roast cumin seeds in pressure cooker until they start to pop or change color
2. add blended tomato paste from step, stir, and lower the flame
3. add the spices and cook it down for 5 or 6 minutes, add water as needed so that they cook but don’t burn
3. add lentils and spinach and stir completely
4. add about 1/4 cup of water, and cook for another minute
5. add 4.5 cups of water, stir, and pressure cook for 20 minutes
6. add cilantro

Enjoy