History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Whole red lentils (sabut masoor) soaked 1 1/2 cups
Spinach leaves (palak) 18-20
Salt to taste
Onion coarsely chopped 1 medium
Ginger coarsely chopped 1 inch piece
Garlic roughly chopped 3-4 cloves
Fresh mint leaves a few sprigs
Fresh parsley a few sprigs
Fresh coriander leaves a few sprigs
Black pepper powder 1/2 teaspoon
Lemon rind grated a pinch
Cook the lentils with salt and sufficient water in a deep non stick pan till soft. Grind together onion, ginger, garlic, mint leaves, parsley and coriander leaves with a little water to a fine paste. Add the paste to the lentils.
Adjust salt and add black pepper powder and mix well. Roughly chop spinach and add to the lentils. Add lemon rind and add freshly squeezed juice of lemon. Mix well and simmer for a couple of minutes. Serve hot.
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