|Original photo from 2011|
Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.
1 cup Masoor Lentils
2 cups water
1/2 tsp turmeric powder
1 small piece of cinnamon stick
1 medium onion chopped
2 green chilies
2-3 garlic cloves minced
2 tsp of ginger grated
10-20 curry leaves
1 tsp mustard seed
1 tsp cumin seed
2-3 broken dried red chilies
6-8oz fresh spinach (frozen spinach can be used as well)
1 cup of coconut milk.
Step 1: Wash the Masoor Lentils well in cold running water. If you see any stones, make sure you pick them out. Place in a shallow pan with water, cinnamon stick, 10 curry leaves and turmeric. Boil on medium high heat for 20 minutes. You will know the lentils are done when the water has cooked out and the lentils are soft and tender. The turmeric will give the lentils a sunny yellow color.
dried chilies and fry until fragrant about 30-45 seconds. Careful not to burn. Next add the onions, garlic, ginger and green chilies with a little salt and fry for 1-2 minutes.
Then add the spinach and some salt. Add 1 cup of coconut milk.
Now add the cooked lentils. Stir well and add salt to taste. Simmer for 5-7 minutes. Serves 4 people with rice as part of a rice and curry meal. Enjoy.
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