Lentils and Spinach curry with Roasted Green Peppers ( Daal Saag)

Saag Paneer ( Spinach with cottage cheese) was getting too stereotyped for me. Spinach with yellow lentils is sometimes too bland on taste buds,  so decided to give a new twist by including burnt green peppers in the dish. Outcome was awesome with the curry having a mild hint of grilled flavor.

1 cup organic baby spinach boiled

1 medium sized onion chopped 

1 small tomato minced

1 medium sized green pepper Coarsely chopped 

1 inch ginger 

6 garlic cloves slightly pressed 

1/4 cup yellow lentils cooked

1 tsp red chilli powder 

1/4 tsp turmeric 

1 tbsp garam masala 

1 tsp cumin 

1.5 tbsp oil for the curry 

3/4 tbsp for roasting green pepper 

Salt to taste

In the oil, splutter cumin and saute the ginger and garlic. After a minute, add the onions and saute till they are soft or transparent Mix in the tomatoes, add salt. Cook the tomatoes and onions until tomatoes are mushy. Let them cool.

In a separate pan, either grill or roast the green peppers until they brown and become soft. 

Puree the peppers with onion tomato mixture. The puree could be somewhat coarse. Drain the puree into a saucepan and add the spices. Heat on medium flame.  Stir in the cooked lentils. 

Also blend the cooked spinach and mix it with the sauce and lentils. Add salt or paprika if needed. 

Simmer for about 8-10 mins. Serve hot with rice or flatbreads.

The curry is not too thick nor too diluted. It's a semi thick consistency.