Masoor Dal Paleng Chutney (Red Lentil and Spinach Chutney)

Ingredients

  • 1/2 cup masoor dal
  • 2-3 spinach leaves
  • 2 tbsp coriander leaves
  • 4 garlic cloves
  • 1 green chilli
  • 1/2 tsp salt or to taste
  • 1/2 tsp mustard oil

Method

  1. Soak the masoor dal in water for about 2 hour
  2. Drain out the water and transfer the dal to a grinding stone
  3. Add spinach and coriander leaves, garlic, green chillies and salt
  4. Grind to a fine paste
  5. Drizzle raw mustard oil on the top

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