South Indian Rasam is an excellent soupy side for lentils. Look for rasam recipe at ujwalasdelicacies.com
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 4
Ingredients
1 cup - split, moong dal with skin
1 cup - Malabar spinach -
3 tbsp - healthy oil as coconut or olive oil.
1 small onion or spring onion
¼ Tsp cumin
¼ Tsp black mustard seeds
⅕th Tsp pure turmeric powder
8-10 curry leaves
¼ Tsp ginger garlic paste - optional
Salt preferable pink Himalayan salt
5-10 red chilies
3-4 green chilies optional
Cilantro
Instructions
Wash lentils. Wash and cut Malabar spinach. Discard hard, thick stems and flower buds.
Add 2 cups of water to 1 cup of moong lentils. Add green chiles (if using), diced onion to lentils. Cook in a pot for 15 minutes on medium heat. Don't cook till mushy. After cooking lentils should still be in their shape. Add water if needed. Turn off the stove. Add salt.
Now prepare for tampering.
Add oil to a small tampering Kadai. Heat to medium. Add red chilies. Cook until brown.
Add mustard seeds. When they stop spluttering, add cumin. Cook until golden brown.
Add curry leaves. When they stop spluttering, add turmeric, ginger garlic paste.
Pour hot oil tampering to dal.
Top with chopped cilantro.
Serve hot with fresh roti, brown rice or quinoa.
Serve with rasam and rice instead.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/malabar-spinach-in-lentils/