Split Mung Lentils With Spinach

I am going to post this receipe today for Brianne who is really fond of lentils.

This is a skinless variety of split mung lentils in yellow color, popularly called as yellow dhal. It is super healthy and super easy, takes only a few minutes in pressure cooker. Spinach adds a new taste and look of green ribbons floating in yellow dhal. It can be cooked in regular pot also which takes little longer time to cook.

¾ cup yellow dhal, washed, soaked for ½ hour and drained
4 cups water
½ tsp salt
½ tsp turmeric
1 tsp grated ginger
½ tsp minced garlic
2 ½ tabs olive oil
½ tsp cumin seed
½ cup finely chopped onions
1 cup finely chopped baby spinach
½ tsp red chili
1/2 tsp garam masala
Pinch of paprika & black pepper
1 small hand of cilantro leaves to garnish

Place dhal, water, salt, turmeric, ginger, garlic and ½ tbsp oil in the pressure cooker. Close the lid tight and let it cook on medium to low heat until pressure regulator starts whistling. Turn the stove off quickly, but do not open it, wait for 15-20 minutes until all the steam is released. Dhal should have a very soft and creamy texture. Transferred to a warm serving bowl.

For tempering, heat the oil in a medium saucepan, add cumin seed and let it sizzle a few seconds. Add onions and sauté for a few minutes until golden brown, add spinach, red chili, garam masala, paprika, black pepper and cook for 4-5 minutes until spinach is wilted. Pour it over the hot dhal and swirl it to mix gently. Garnish with cilantro. It is ready to be served with any rice dish or any kind of flat bread or stuffed bread.

When using a regular pot instead of pressure cooker, let dhal cook on medium to high heat until it boils. Then reduce the heat and cook it for about 10 to 15 minutes, uncovered, stirring in between until dhal is soft and creamy. Transfer to a warm serving bowl. Tempering is done same way as written above.