chinskitchen

Free from Friday’s: Lentil dal with bottle gourd and spinach.

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15-20 minutes Cooking time
40-50 minutes Ingredients
red
100 g ginger peeled
20 garlic cloves
2 green chillies
120 g Yellow split mung dal washed well
150 g Toovar dal
100 g Masoor Dal
100 g Fresh spinach finely sliced
2 Medium onions diced
150 g Chopped tomatoes
150 g Bottle gourd peeled and diced
800 ml Water
coconut oil
cumin seeds
mustard seeds
8-10 curry leaves
1 dry red chilli
1. In a pressure cooker add mung dal, toovar dal and about
water
2. In a seperate pot, bring water to boil, add red lentils and cook for
3. Once the dals are cooked set aside, drain some of the water from red lentils
5. In a deep pot and on low to medium heat add coconut oil, cumin seeds, cassia and mustard seeds, once the seeds start to crackle, add the onions and fry for
8. For the tempering, in a seperate small pan, heat the oil, add the cumin seeds, once they crackle add the curry leaves and red chilli