Ingredients:

• 1 large bunch spinach, washed thoroughly and chopped into thin strips
• 3/4 cup – pink lentils, or masoor dal, cooked until tender
• 1 small lemon-size ball of tamarind, soaked in water for about 30 minutes. Extract the juices into the water by crushing with your fingers.
• 3-4 Cloves of garlic, sliced thin
• 1 medium onion, sliced
• 2 green chillies, like Serrano, thinly sliced
• 1/2 cup – peanuts, soaked in water for about 30 minutes
• 1/2 tsp – Turmeric
• 1 tbsp – coriander seeds, powdered
• 1 tsp – mustard
• 1 tbsp – Canola Oil
• 1/4 cup – light Coconut Milk
• Salt to taste

Method:

1. Heat the oil and add mustard. When it splutters, add the onions and fry on a medium flame until translucent.
2. Add the chillies and garlic and stir for a minute.
3. Add the coriander and turmeric powders. Stir again until spices are coated with oil.
4. Add the tamarind extract and let it boil about 2-3 minutes.
5. Add the spinach and stir in until it wilts. Then, add the lentils and drained peanuts.
6. Stir in some salt.
7. Bring the lentils to a boil.
8. Turn the heat to low and let the lentils simmer about 10 minutes for all the flavours to come together.
9. Stir in coconut milk and immediately turn off the heat. Check the salt and add more if needed.
10. Serve hot with rice or rotis.
11. Recipe Courtesy: Holy Cow Vegan