If you are going to do it with the express pot, put it on a living fire and when the weighs rises, leave it over low heat for 15 minutes.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diping High | 🤯 |
| Ingredients to make Indian lentils with spinach: |
| 1 glass of chana daal 2 red chiles dry 1 bunch of spinach, washed and chopped ½ teaspoon of turmeric 4 glasses of water 1 tablespoon of oil salt to taste 1 small onion, mince 1 median tomato in cubes in cubes of 2cm 1 teaspoon of mustard seeds 1 tablespoon of cumin seeds 3 cloves of garlic rolled 2 tablespoons of kasoori method ½ teaspoon of red chili powder ½ tablespoon of tamarind paste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Indian lentils with spinach:
2. Then turn off the heat and let the pot stand until it weighs it down alone.
3. Meanwhile prepare the rest of the ingredients. Pick the garlic, onion and spinach.
4. In a large and non-stick pan put some oil. When hot adds the mustard seeds.
5. When these begin to explode down a little fire and add the cumin in grain. Let the flavors mix for a couple of minutes and then add the dry chiles, garlic, onion and method.
6. Mix everything and when the onion is already brown add the spinach and rehogy them. Then add this mixture to the express pot that we hope is ready and open by then.
7. Remove everything and add salt to taste, chili powder and tamarind paste. Mix the ingredients, add the fresh coriander and let it be done for about 10 minutes over low heat.
8. When you try the lentils and are already at its point (soft, that almost falls apart in the mouth but still with a little solid texture), retir it and serve a good bowl. It is a good cure for foolish winter days.
9. Carbohydrates comfort you; The spinach gives you iron and spices give it an exotic touch that makes your gustatory papillae vibrate.
