5-6 cups of fresh spinach chopped (see note)
2-3 cups of chopped tomatoes (see note)
2 cups of uncooked masoor red lentils
1 heaping Tbs of ginger-garlic paste
1 cup of coconut milk
1tsp of cumin seeds
1tsp of mustard seeds
1 medium onion chopped
2 green chilies chopped (seeded for less heat)
red chili flakes (to taste)
salt to taste
1/2 tsp of turmeric
10-15 curry leaves
1 (2inch) cinnamon stick
3-4 cups of water
1 Tbs of canola oil
fresh lime juice (about 1-2 tsp or to taste)
Notes: I used fresh spinach and tomatoes, but you can probably substitute frozen spinach and canned tomatoes.
While the lentils are cooking prep your other vegetables for the next step.
In a larger pan, heat up 1Tbs of canola oil. Add your cumin seeds, mustard seeds and curry leaves. Allow the seeds to fry until fragrant (a few seconds) and they start to pop and sizzle. Then add your onions, chilies and ginger/garlic. Fry these for 1-2 minutes.
Next add your diced tomatoes, salt and red chili flakes. Fry this for about 5-7 minutes or until the tomatoes start to break down. Then add your spinach and allow it to wilt. You can chop your spinach if your like, but I kept my whole.
Add your cooked lentils into the pan next. Mix everything together. Finally add your coconut milk and stir will. Taste for salt and seasoning. Finish off with a squeeze of lime juice and turn off the stove.
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