Dali Ambat Recipe (Red Lentils and Greens)
Serves: 4
  • 1 cup red split lentils
  • 3 cups water
  • 1 onion diced
  • 1 TB olive oil
  • 9 oz spinach, or 1 bunch kale torn into bite sized pieces
  • 1 tsp turmeric
  • 1 jalepeno chopped
  • 1 tsp fenugreek seeds
  • 1 cup coconut milk
  • 2 TB tamarind juice (or 3 TB lime juice)
  • salt to taste
  1. Bring lentils and water to a boil. Allow to bubble for 7 minutes. Reduce heat to low, cover, and cook for 25 minutes. Meanwhile, heat oil in a separate pan to medium. Add fenugreek seeds and onion. Toss and cook until onion is tender and translucent, around 10 minutes until almost beginning to brown. Add coconut milk, turmeric, and kale to lentils. Gently toss until kale begins to wilt. Cover and cook on low for around 5 minutes until greens are desired texture. Add onion mixture and tamarind to lentils along with 1 tsp salt. Adjust salt to taste.
Recipe by NextGoodMeal at http://nextgoodmeal.com/indian-vegetarian-recipes/