Prep Time: 10 min
Cook Time: 20 min
Serves: 2-3
4 cups of fresh spinach, washed and drained
1 cup shallots, chopped
2 cloves of garlic
1 cup toor dal, yellow lentils
1 Thai green chili
1 Tbsp coconut milk
Salt and pepper to taste
Soak the lentils in about 3 cups warm water and let it soak
for 20 minutes. You may pressure cook these lentils with 1/2 tsp salt, or just
cook them on a stovetop, until they are mushy, about 20 minutes. Set aside.
In a pan in medium heat add shallots, garlic, and spinach;
cook until onion is translucent, stirring occasionally, about 5 minutes. Let
cool and puree it along with the cooked lentils. Place it back on low heat.
Cover and cook for about 8-10 minutes. Add coconut milk, salt and pepper, Stir.
You may serve it with some cooked corn if you like.