Recipe by Rita~
This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron.
Top Review by magpie diner
Suprisingly full of flavour considering the simple list of ingredients. Very warming, great for a chilly day like today or for fighting off colds. My only problem with it is that it didn't make 4 servings. Partly due to me using fresh tomatoes I'm sure, but I think they were so nice in this I would do it the same way again. I ended up adding a cup of veg broth and it worked out well. Next time I would just make a double batch. Thanks Rita!
- 2 tablespoons masoor dal, washed (split red lentils)
- 2 cups chopped tomatoes or 2 cups diced tomatoes
- 3⁄4 cup chopped spinach (palak)
- 1⁄2 cup chopped onion
- 1 -2 teaspoon chopped garlic
- 2 -3 black peppercorns
- 1⁄2 cup milk or 1⁄2 cup soymilk
- 1 teaspoon lemon juice
- 2 teaspoons ghee or 2 teaspoons olive oil
Directions See How It's Made
- Heat the butter in a pan and add the onions, garlic and peppercorns.
- When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
- When cool, blend to get a smooth purée.
- Add the spinach, milk and bring to a boil.
- Finish by adding the lemon juice.
- Serve hot.