Green Lentils can either be soaked for 2 to 4 hours to cook fast for about 20 minutes approximately in 2 cups of water OR Cook lentils without soaking for 45- 50 minutes with approximately 3 cups of water. They're whole and soft after cooking. It absorbs lot of water during cooking. It's advisable to add more water if required. We can cook it for making curries, soup, pulao and salad. They're very healthy to eat for those who are pregnant and have low-glycemic for diabetics.
Green Lentils are cooked in a delicious blends of spinach, onion, garlic and spices. Okra is known as bhindi, ladies' fingers great combo for this dal.

Green Lentil with Spinach goes to participate two healthy events of Art of cooking Indian Food and My Legume Love Affair Sixth Helping

Ingredients:

Serves 4
1 cup Green Lentils
5 cups water
3 tbsp oil
1 large onion, chopped
1 leek, trimmed and shredded
12 oz spinach, stalks trimmed and leaves coarsely shredded
1 red bell pepper, deseeded and chopped
2-3 garlic cloves, crushed
1-2 tsp ground chilli
11/2 tsp-2 tsp cumin seeds
11/2 tsp-3 tsp ground coriander
salt and pepper
How to cook:
1. Place the lentils in a strainer and rinse well under cold running water. Drain, then place in a saucepan with the water. Cover and cook for 30 minutes until the lentils are tender and the liquid has been absorbed.
2. Meanwhile, heat the oil in a large saucepan and add cumin and then garlic and onion and fry till transparent. Add leek, spinach and red bell pepper. Fry gently for 8 minutes, stirring and turning frequently until the spinach has wilted.
3. Stir in the chili and spicesand fry gently for a further 2 minutes.
4. When the lentils are cooked, uncover and shake the pan over a moderate heat for a few moments to dry off. Add the lentils to the spinach and onion mixture and toss together. Season with salt and pepper to taste and serve hot with rice and ghee and any rotis.