<p><img src="/assets/blog/recipes/roasted-lentils-with-spinach.jpg" alt="Roasted lentils with spinach"></p>
<p>Skill: Medium<br>
Serves: 4-5</p>
<h1>Ingredients</h1>
<ul>
<li>1/2 cup lentils (split toor dal)</li>
<li>250gm spinach</li>
<li>1-2 tsp vegetable oil</li>
<li>1/2 tsp cumin seeds</li>
<li>1/2 tsp coriander powder</li>
<li>1/2 tsp turmeric powder</li>
<li>1/2 tsp red chilly powder</li>
<li>1-2 tsp lemon juice</li>
</ul>
<h1>Steps</h1>
<ul>
<li>Roast the tour dal (or chana dal) on dry for 5 minutes on medium heat till the lentils smell toasty. Be careful to not burn the daal!</li>
<li>*⁠Now add a cup of water and boil the lentils till they are soft but not mushy.</li>
<li>⁠To a pan add canola oil and add cumin seeds. When the seeds crackle add the minced garlic and lentils. Stir this for 5 minutes.</li>
<li>⁠Now add turmeric, red chilly, cumin and coriander powders and stir till the spices are roasted nicely for about 5 minutes.</li>
<li>Add 2 tbsp of tomato sauce and stir till nicely coated.</li>
<li>⁠When the lentils and spices look roasted and dry, add the spinach and mix. Now close the lid of the pan and let the spinach steam.</li>
<li>⁠As soon as the spinach has melted stir one final time to mix homogeneously. Squeeze lemon juice on top and serve with a side of warm rice.</li>
</ul>
