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.