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

How to Make Spinach Amti With Peanuts

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