Ingredients
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2 tablespoons masoor dal, washed (split red lentils)
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2 cups chopped tomatoes or 2 cups diced tomatoes
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3/4 cup chopped spinach (palak)
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1/2 cup chopped onion
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1 -2 teaspoon chopped garlic
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2 -3 black peppercorns
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1/2 cup milk or 1/2 cup soymilk
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1 teaspoon lemon juice
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2 teaspoons ghee or 2 teaspoons olive oil
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salt
Instructions
- Heat the butter in a pan and add the onions, garlic and peppercorns.
- When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
- When cool, blend to get a smooth purée.
- Add the spinach, milk and bring to a boil.
- Finish by adding the lemon juice.
- Serve hot.