INGREDIENTS

1 cup of split yellow moong lentil ( that also call Moong Dal) wash and soak for half an hour

2 hands  full of organic baby spinach, wash and finely chopped

2 tablespoon of oil corn or canola/or your choice

1/4 teaspoon muster seeds

1/4 teaspoon cumin seeds

1/8 teaspoon fenugreek seeds  (good for digesting)

1/4 teaspoon ajwains seeds ( good for digesting)

5 curry leaves (optional)

1 tablespoon fresh lemon juice/or to your taste

1/2 teaspoon turmeric

1/2 teaspoon red chili powder  (optional)

1 teaspoon coriander seed powder

salt to taste

METHOD

1:Put the pan on the stove medium-low heat, add oil in the pan, let get hot then add muster seed, cumin seed, fenugreek seed, ajwains seed, and curry leaves. Let them cook a few seconds then add turmeric and red chili powder, then add lentil, mix all well add salt to taste and 1 1/2 cups water mix all well cover the pan halfway, keep the heat on medium-low and let cook for 5 minutes.

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2:Then add spinach in, then add lemon juice and coriander powder, (you can see no 2 pictures), then mix all well ( you can see no 3 pictures) and let cook for 5 minutes or until all soft and look, cook keep and stir in between so don’t get stick to the pan. Then serve hot with gluten-free roti, naan, bread, or rice.

Note: This is one spread we can eat 3 different ways, you can make sandwiches with gluten-free bread, you can make gluten-free roti or tortillas roll or you can eat with rice.

1 our spread is ready                                           2 you can make roll and sandwich

I am using this bread.

Now you make one dish, and eat 3 different  way to for 3 meal,easy to make and a  very  healthy, special people who are allergy with gluten, dairy, nut and soy.

This is vegan, allergy-friendly, gluten-free,dairy free, nut-free.