Masoor Dal with Spinach & Tomato Tadka

Ingredients

• 3/4 cup masoor dal (red lentils), rinsed
• 2 cups water
• 1/2 tsp turmeric powder
• Salt to taste
• 2 cups spinach, chopped
• 1 medium tomato, chopped
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 2 garlic cloves, sliced
• 1/2 tsp red chilli powder
• 2 tbsp plain yogurt (optional, for serving)
• Fresh coriander, chopped

Instructions

1. 1

   Cook dal with water, turmeric and salt in a pot until soft and mushy, about 15 minutes. Mash lightly.

2. 2

   Stir in chopped spinach and tomato, simmer for 3-4 minutes until spinach wilts.

3. 3

   Heat ghee in a small pan, add cumin seeds and let them splutter. Add garlic slices and fry until golden.

4. 4

   Add red chilli powder to the tempering, then pour the entire tadka over the dal.

5. 5

   Mix well, adjust salt, and garnish with coriander. Serve hot with rice or roti, with a dollop of yogurt if desired.

6. 6

   Tip: Squeeze a little lemon juice on top before serving to enhance iron absorption from the spinach and lentils.