Tomato rice

Ingredient:

200g red lentils or moong dahl (split green gram)
1 large bunch spinach or other green leaves (fenugreek leaves are very good)
½ teasp turmeric
1 teasp coarsely ground cumin
1 teasp coarsely ground black pepper
1 teasp black mustard seed
1 teasp urad dahl (split black gram)
1-2 red chillis or ½ teasp of chilli powder
1 pinch of asafoetida
2 tab oil
Salt to taste
1-2 tab grated coconut (optional)

Method:

Parboil the lentils or dahl. Chop the spinach, then heatthe oil in a large, deep pan and cook the chopped
leaves in it, turning frequently. Add turmeric and keep cooking on a low heat until the dahl is well cooked,
but not mushy. Heat a little oil separately and fry the mustard seeds, urad dahl and asafoetida in it. Add
this to the lentils and vegetable। Add salt and coconut if wanted. Stir well.
Green bean curry:
You can cook carrots or cabbage in the same way, or try a mixture of carrots and beans.