½cupurad dalsoak in hot water for 30 minutes if you are not using pressure cooker.
1teaspoonturmeric powder divided
½teaspoonred chili powder
Salt to taste
3garlic cloves minced
1large finely chopped onion
1 ¼cupwater3 cups to 4 if not using a pressure cooker.
***If not using pressure cooker to cook the lentils:
In a pan, add both lentils, spinach, 3 cups water, ½ teaspoon turmeric, ½ teaspoon salt. Let it come to a boil then reduce the heat and allow it to simmer until the urad dal is tender, this may take 30 minutes.
***If pressure cooker is used to cook the lentils:
In the pressure cooker, add both dals, spinach, 1 ¼ cup water, ½ teaspoon turmeric, ½ teaspoon salt. Shut the pressure cooker and place on medium high flame. When you hear the first whistle, turn off the heat and leave the pressure cooker to release all the steam. Do not open the pressure cooker while there is steam in it, you can find out if all the steam is released by pulling the pressure regulator.
*** Making the creamy spinach lentils:
In a pan, add the olive oil, when hot add the onion and fry until light brown. Add the cumin seed, garlic, and ginger and stir one medium heat for a minute.
Add the rest of spices and stir for two minutes on medium heat. Now add the previously cooked dal and stir until well combined.
Add ½ cup water and let the dal cook on medium heat for 5 minutes. At this point, you can decide how thick or thin you want your dal to be.
Keep checking and stirring the dal within those 5 minutes to prevent the dal from burning.
Serve the creamy spinach lentils with any bread you like or rice.