Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight). | 2. Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this). | 3. Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy. | 4. Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes. | 5. Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed. | 6. Stir in the remaining spices and salt and cook for 3-4 minutes. | 7. Finally add the lentils, stir and cook a further 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
channa dal	3/4	cup	canned	-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
ghee	2	tablespoons		-	-	-	-
black mustard seed	1/4	teaspoon		-	-	-	-
bay leaf	2			-	-	-	-
cinnamon	1			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
garlic clove	3		crushed	-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
spinach	10	ounces	thawed frozen	62.3689	11.0563	6.2369	0.8505
garam masala	1/2	teaspoon		-	-	-	-
coriander powder	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.