- 1 cup lentils, picked over, washed, and drained
- 3 cups water
- 6 Tbsp. vegetable oil 1–2 fresh, hot green chiles, finely sliced
- 1 tsp. very finely grated fresh ginger
- 1/2 well-packed cup chopped fresh coriander
- 1 1/4 lb. fresh spinach, trimmed, washed and chopped
- 2 tsp. salt Freshly ground black pepper
- 2 Tbsp. lemon juice–or more, according to taste
- Put the lentils and the water into a heavy pot and bring to a boil. Cover, turn heat to low and simmer gently for 1 hour.
- Over a medium flame, heat the oil in a pot large enough to hold the spinach. When hot, put in the chiles and the ginger. Stir and fry for 10 seconds.
- Add the fresh coriander and the spinach to the oil mixture. Stir and cook until the spinach has wilted.
- Combine the lentils and the spinach mixture. Stir to mix and bring to a simmer. Cover and cook very gently for 25 minutes.
- Add the black pepper and lemon juice, stir to mix and cook uncovered for another 5 minutes. Check seasonings.
- Serve with rice, pita or whatever.
- Makes 6 servings.
- One box of frozen spinach works fine.
- Skimp on the oil, if you like.
From Steve and Nancy: Madhur Jaffrey’s Indian Cooking, p. 125
(4.00 out of 5)