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¾ Cup / 140g Red Lentils

3+½ / 800ml Cup water

1 Teaspoon Turmeric

½ Teaspoon salt

3 Tablespoon Cooking Oil (I have used light olive oil)

1 Teaspoon Cumin Seeds

½ Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Red Indian chilies if you prefer)

1 Cup / 130g Onion

1+½ Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)

1 Tablespoon Ginger - finely chopped (1 Inch ginger)

1 Teaspoon Ground Coriander

1 Teaspoon Paprika (NOT SMOKED)

⅛ Teaspoon Asafoetida (hing)

¼ Teaspoon Cayenne Pepper (Optional)

2 Cups / 300g Tomatoes - 3 medium size

Salt to taste (I have added total ¾ teaspoon pink Himalayan salt)

200g / 6 cups approx. Spinach Leaves

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1. Thoroughly wash the red lentil a few times, until the water runs clear and then soak for 1 hour.

2. Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 25 minutes or until the lentils are cooked. Once cooked set aside for later.

   👉PLEASE NOTE: The cooking time of lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove.

3. Heat the oil in a pan. Once the oil is heated, reduce the heat to low (this will prevent the spices from burning). Add the cumin seeds. When the seeds starts to splutter, add the chilli flakes and fry for a few seconds. Add the onion, ¼ teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion is soft and browned. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it.

4. Add the ginger, garlic and fry for another one minutes or until fragrant. Add dry spices (coriander, paprika, asafoetida and cayenne) and fry for 30 seconds on low heat. Add the fresh chopped tomatoes, mix well and cook for 1 to 2 minutes or until the tomatoes are slightly soft. Add the chopped spinach leaves and mix well. Right away add the cooked lentils and mix well. Bring to a boil and cook for about 3 minutes or so. Whisk with spatula for 1 to 2 minutes to break down the lentils for a creamy consistency. Turn off the heat.

5. Add chopped cilantro, drizzle of olive oil. Mix well. Serve hot with a steamed rice/naan, green salad and some pickle.

6. IMPORTANT NOTES:

👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer

👉 Cooking time of lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove

👉 Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it

👉 If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste