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Categories:
olive oil butter black cardamom cinnamon salt cumin seeds asafetida onion tomatoes spinach yellow lentils Pea Lentils green chilies water
Viewed: 22 - Published at: 8 years agoIngredients
- 1 Tablespoon Olive Oil
- 1 teaspoon Clarified Butter (optional)
- 2 whole Cloves
- 1 whole Black Cardamom, Crushed
- 1/4 sticks Cinnamon
- 2 teaspoons Salt
- 1 teaspoon Cumin Seeds
- 1/4 teaspoons Asafetida
- 1/2 cups Onion, Thinly Sliced
- 1/4 cups Tomatoes Thinly Sliced
- 1/2 cups Spinach
- 1/2 cups Yellow Lentils
- 1/2 cups Pigeon Pea Lentils
- 1 Tablespoon Green Chilies, Chopped
- 1- 1/2 cup Water
Method
- You will also need a medium size pressure cooker, crockpot, or a large pot with a lid.
- Heat the pressure cooker over medium heat.
- Add oil and butter.
- Add the spices and saute for 30 seconds.
- Add onion and saute for 2 minutes, till onions are golden in color.
- Add tomato and saute for 2 minutes.
- Reduce the heat to its lowest setting.
- Add spinach and saute for another 2 minutes.
- Add both the lentils and saute for 2 more minutes.
- Add green chilies and water and pressure cook on high till you hear 3-4 whistles, and then switch off the heat.
- Wait for 2-3 minutes for the steam in the pressure cooker to reduce completely before opening.
- Serve hot.
