Heat up the oil on medium heat in a pan then add the finely diced onions and cook for 4-5 minutes until lightly browned
Add the cumin seeds and finely chopped garlic cloves then cook for 1-2 minutes until fragrant
Add the tomatoes to the pan and cook for 3-4 minutes until softened
Add the salt, chilli powder, turmeric powder, and green chillies then cook the spices for 3-4 minutes
As the spices are cooking thoroughly wash the split Bengal gram lentils before adding into the pan and cooking for 5 minutes
Add the water then cook for a further 10 minutes
As the lentils are cooking wash and finely chop the spinach before adding into the pan and covering then cook for 6-8 minutes
Remove the lid and give the curry a mix before reducing the heat to low and covering again then cook for 20 minutes
Serve immediately with a side of chapatti and enjoy!
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