Toasted Split Green Lentils with Spinach from 660 Curries by Raghavan Iyer

Name: Toasted Split Green Lentils with Spinach from 660 Curries by Raghavan Iyer
Ingredients: 1 tablespoon Ghee; 2 to 4 dried red Thai or cayenne chiles, to taste, stems removed; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon white granulated sugar; 8 ounces fresh baby spinach leaves, well rinsed; ¼ teaspoon ground turmeric; 1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones; ½ teaspoon whole cloves; 1 teaspoon fennel seeds; 1 tablespoon canola oil

app.ckbk.com

Bengalis refer to “toasted” or “roasted” as bhaja. The process of toasting split green lentils in a dry pan not only creates a nutty flavor but also keeps the f

View Original

Share this recipe:

Ingredients

1 tablespoon Ghee
2 to 4 dried red Thai or cayenne chiles, to taste, stems removed
1½ teaspoons coarse kosher or sea salt
1 teaspoon white granulated sugar
8 ounces fresh baby spinach leaves, well rinsed
¼ teaspoon ground turmeric
1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones
½ teaspoon whole cloves
1 teaspoon fennel seeds
1 tablespoon canola oil