Ariso Recipes
50 minutes.
South Indian
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To create the coconut spinach lentil delight, start by rinsing the masoor dal (red lentils) thoroughly.
In a pressure cooker, combine the rinsed lentils, turmeric powder, and a pinch of salt. add water (approximately 2 cups) and pressure cook until the lentils are soft and well-cooked. turn off the heat and set aside.
While the lentils are cooking, clean and chop the spinach leaves.
In a saucepan, bring water to a boil. add the chopped spinach leaves and blanch them for about 2-3 minutes until they are tender. drain the water and set the blanched spinach aside.
In a blender, combine freshly grated coconut, green chilies, cilantro, and a pinch of salt. blend into a smooth paste with a little water. set aside.
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