Author Notes
This lentil spinach masala is really a canvas on which you can try all sorts of variations. It is a delicious, nutritious meal for one person when you want to make the least effort but crave a warm cozy meal. —Jenny
Ingredients
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2 tablespoons
oil
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1
bay leaf
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1
small red onion - finely chopped
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1
red / green chili (optional)
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2
cloves of garlic - minced
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1 teaspoon
minced fresh ginger
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1/4 teaspoon
turmeric pwd
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2 teaspoons
coriander pwd
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1 teaspoon
cumin pwd
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1 cup
diced tomatoes with juice
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1 tablespoon
tomato paste
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Handful
spinach
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salt to taste
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3-5 tablespoons
heavy cream
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1
egg
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few sprigs
fresh cilantro
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juice of half a lemon
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1/2 cup
red lentils - cooked (lentils should be soft but firm, not mushy)
Directions
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Preheat oven to 375F.
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Heat the oil in an oven proof skillet on the stove. Once hot, add the bay leaf.
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When the bay leaf is fragrant, add the onion and chili and cook on medium high till golden. Stir frequently.
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Add the garlic and ginger and fry for a half a minute.
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Add the spice powders all at once. Fry for about 15 seconds till fragrant.
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Add the diced tomatoes and the tomato paste. Cook for 2-3 minutes till the tomatoes are cooked.
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Add the lentils and the spinach. Add ¼ cup water, if you feel the mixture it is too dry and is sticking to the pan. Once the spinach is soft, add the cream and mix.
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Break the egg in a small bowl. Make a well with a spoon in the lentil spinach masala, gently drop the egg.
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Place the skillet in the oven for around 5-7 minutes till the whites are set. My egg was cooked for about 8 minutes because I prefer a firm yolk.
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Remove from oven, drizzle some cream, add some fresh cilantro, squeeze the lemon juice over it and serve over hot rice or big slices of bread or with grains.
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Note – Try different variations by adding coconut milk instead of heavy cream, or add other vegetables or add some cooked chicken instead of egg.
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