Masoor Palak

Lentils and spinach are a very good source of proteins and Vitamins. This combinations of masoor((lentil) with palak is one of my favourite. In Goa we mostly make lentil curry (which is called Tondak in konkani), made by roasting grated coconut with Indian spices and then making a paste, which is then added to the cooked lentils. We Goans love to have this with Goan bread (locally known as Undo) or fried idlis for breakfast or dinner.  

I learnt this recipe of adding palak to the masoor curry from my sister in law Prachi. Remember the first time she made it and the entire family loved it and from then masoor curry(tondak) was always made by adding palak to it. Besides when my mom makes it sometimes with the prawns added to it and I love that too.

Ingredients 

• 1 Cup Masoor/ Lentils 

• 2 Cups Palak/ Spinach (chopped)

• 1/2 Cup Grated Coconut

• 1 Onion (sliced)

• 1 Onion (chopped)

• 1-1/2 Tomato (chopped)

• 3 Garlic Cloves 

• 1 Inch Ginger

• 1 Green chili

• 1/2 Tsp Turmeric Powder

• 1 Tsp Red Chili Powder

• 1/2 Tsp Garam Masala 

• Water

• Salt to Taste 

Method

• Soak masoor overnight in cold water and pressure cook it over one whistle or  you can skip soaking it and pressure cook over 2-3 whistles directly

• Take a pan and dry roast the sliced onion till it turns golden brown in colour. Remove it on a plate and keep it aside 

• In the same pan, add grated coconut and dry roast till it turns slight brown in colour

• Take a mixer, add the above roasted onion , coconut, ginger, garlic,green chili and make a smooth paste by adding 3/4 cup of water and keep it aside

• Heat oil in a heavy bottom pan over medium flame and add the chopped onion and fry by adding a little salt till translucent  (salt will help to cook it faster)

• Once the onions turn translucent, add the tomatoes and fry for about 5-7 minutes till they turn mushy and then  add the chopped spinach/ palak and mix well 

• Immediately add the cooked masoor and mix well and let it cook for about 2-3 minutes 

• Add the coconut and onion paste and about a cup of water and mix well 

• Now, add the chili powder, turmeric powder, garam masala, salt and mix well 

• Adjust the consistency by adding water (do not add too much) and cook it for about 10 minutes on medium flame

• Serve it hot with curd-rice (my favourite combination) or with roti