## Lentil Spinach Recipe – Red Amarnath With Tour Dal (Tamil Nadu Style)
Discover how to make a delicious and authentic **Lentil Spinach Recipe – Red Amarnath With Tour Dal** with this easy-to-follow recipe. A traditional **Tamil Nadu Side Dish**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Cuisine:** Tamil Nadu
**Course:** Side Dish
**Diet:** Vegetarian
### Ingredients for Lentil Spinach Recipe – Red Amarnath With Tour Dal:
* 1/2 cup Arhar dal (Split Toor Dal)
* 2 cups Red Amaranth Leaves – chopped
* 1 Onion – chopped
* 3 cloves Garlic – crushed
* 1 teaspoon Mustard seeds
* 1 teaspoon White Urad Dal (Split)
* 1/4 teaspoon Turmeric powder (Haldi)
* 1 Dry Red Chilli
* 3 tablespoons Fresh coconut – grated
* Salt – to taste
* 1 sprig Curry leaves
* Sunflower Oil
### Step-by-Step Instructions to Make Lentil Spinach Recipe – Red Amarnath With Tour Dal:
1. cook the toor dal in pressure cooker with 2 cups water, turmeric powder and salt for 2 whistle.
2. Once done, switch off the heat and keep it aside to release the pressure naturally.
3. Heat a skillet with oil, add mustard seeds, urad dal and allow it splutter for few seconds.
4. Add chopped curry leaves, dry red chillies and leave it to crackle.
5. Once it crackles, add garlic and saute until it softens.
6. Once that is done, add onions and saute till they turn translucent.
7. Add chopped red amaranth leaves and sprinkle enough salt and saute till the leaves wilt.
8. Add cooked dal and grated coconut and give one last stir till it all combines.
9. Check for salt and serve hot.
10. Serve the Paruppu Keerai Masiyal Recipe along with Rasam, Steamed Rice and Carrot Poriyal Recipe (Steamed Carrot Stir Fry) or just plain with Phulka to enjoy your healthy lunch.
### Tips for the Best Lentil Spinach Recipe – Red Amarnath With Tour Dal:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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