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Masoor Palak


Masoor Palak
Spinach Lentil Curry
Ingredients

  • 1 bunch spinach, rinsed, boiled
  • 2 cups masoor/lentil sprouts, pressure cooked
  • salt to taste
  • 1 tsp jaggery
  • 3-4 kokum
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala or kitchen king masala or malvani masala

Roast & grind
  • 1/4 cup chopped onion
  • 1/4 cup fresh or dessicated coconut

Tempering
  • 1 tsp oil
  • 2 tbsp finely chopped onion

Suggested Accompaniments
  • Rice Bhakri
  • or plain rice

Method
1. Grind boiled spinach to make a coarse paste.
2. Roast and grind onion and coconut and keep aside.
3. Heat oil in a saucepan. Stir in onion and saute till soft.
4. Now add sprouts, spinach, salt, jaggery, turmeric powder, chili powder and garam/kitchen king/malvani masala.
5. Add ground masala & 1 1/2 cups water. Bring to boil.
6. Simmer for 10 minutes. Adjust the gravy according to the required consistency.

Note
1. Keep spinach paste coarse. Do not make a fine paste.

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