Spinach Lentil Curry with Fenugreek and Moringa
40 g Organic Baby spinach
- 2 tsp Fenugreek seeds
- 1.5 tsp Ausha Organic Moringa powder
- ½ tsp Ausha Organic Pepper Powder
- ½ tsp Ausha Organic Turmeric Powder
- 1 medium size Organic onion
- 75 g of pigeon pea lentil (or red lentils can be used)
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp chilli powder ( medium hot)
- 3 garlic bulbs crushed
- fresh coriander leaves
Soak pigeon pea lentils (Toor dhal) for 30 Min in warm water and cook it until soft. Mash with a spoon to ensure all the lentils are cooked properly.
In a saucepan add 2 tsp butter, let it melt. now add fenugreek seeds. Fry until brown for 1 minute. Add chopped garlic and finely chopped onion. cook for three minutes, until soft. Now add cumin powder, coriander powder and sauté for a minute on medium heat.
Add the washed spinach and stir for one minute. Now add chilli powder, Ausha turmeric Powder and Ausha Pepper Powder. Cook for 2 minutes. Add the cooked lentil, Ausha Moringa powder and pinch of sugar or honey. Stir well and cook for another five minutes. Garnish with fresh coriander leaves and few drops of lemon Juice. Adjust the salt according to taste.
Enjoy this recipe with our Turmeric Raisin Rice or any rice of your choice.