Lentils with Spinach (Palak Daal)

Heat oil in a pan and sauté onion, cumin seed.

Add ginger garlic paste, green chili and roast for 3 to 4 minutes.

Add chopped tomato and cook till tender.

Then add lentils, stock and spinach and cook.

Then add lemon juice and cook till the gravy becomes thick.

Tarka: At the end fry curry leaves, cumin seed, red chili, and butter together and pour on lentil.

Serve hot and enjoy.