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
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.