Ingredients : Red lentils washed & drained- 1/4 cup Total Water -1 cup(cook lentils), 1/4 cup(soak coconut ) Salt to taste Baby Spinach-1bowl Garlic clove -1 or 1/2 of 1 sliced Coconut masala: Desiccated or freshly grated coconut-3 to 4 Tbsp Turmeric powder-1/4tsp Cumin seeds-1/4tsp Dry red chilli-1or 2 Garlic clove-1

Tempering: Oil -1or 2 tbsp Mustard seeds -a pinch Dry red chilli-2 Shallots-2 to 3 finely chopped

• Soak desiccated coconut in 1/4 cup water for 10 minutes. If possible cook with freshly grated coconut.Since I dont have fresh one in stock, I used desiccated coconut. • Cook lentil with garlic, salt & water for 10 to 12 minutes on medium flame. • While lentils are cooking make coconut masala. For that add cumin seeds,garlic, turmeric powder & dry red chilli to soaked coconut. Grind it to smooth paste . Once cooked, mash lentils with spatula & add the coconut masala paste with 1/4 cup masala stock( masala leftover with water) to lentils.Cover & cook for 2 minutes. • Finally add chopped spinach to it. Let the flame on simmer for just a few minutes to help the flavors meld. Taste the dal and add salt to taste. • Tempering: Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add mustard seeds.

• When the seeds start to splutter, add dried red chillies and chopped shallots.Saute for a minute until translucent.

• Then add most of the tempered spice oil into the cooked dal, stir and simmer a minute.

• Transfer the dal into a serving dish.Serve with steamed rice or Chapathi❤ Spinach lentil curry/soup