Healthy And Tangy Spinach Spearmint Lentil!



  1. Spinach and spearmint paste – 1/2 cup
  2. Chilli ginger coriander paste – 1/2 cup
  3. Boiled split pigeon peas (toor dal) – 2 tbsp
  4. Vegetable oil – 2 tbsp
  5. Lemon juice – 2 tbsp
  6. Finely chopped onion – 2 tbsp
  7. Mustard seeds and cumin seeds – 1 tsp
  8. Cloves and bay leaves – 2 tbsp
  9. Salt – to taste
  10. Water – as required
For garnishing:-
Fresh cream and grated cheese


  1. Heat some vegetable oil in a pan, add mustard seeds, cumin seeds, bay leaves, cloves and prepare a temper.
  2. Add chopped onion and saute well till it becomes golden brown.
  3. Add spinach and spearmint paste and cook for a couple of minutes.
  4. Add chilli ginger coriander paste, and mix well.
  5. Add salt and let the mixture cook on the simmer for 5 to 10 minutes.
  6. Add cooked pulses, lemon juice, and bring it to boil.
  7. Garnish with fresh cream and grated cheese and serve hot.


Note: add salt and bay leaves while cooking the pulses so that the flavour seeps deep.

One thought on “Healthy And Tangy Spinach Spearmint Lentil!

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