Spinach and Lentils
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1/2 lb of spinach, washed and cut roughly
1/2 cup cooked lentils
1 green chile, slit into half
1/4 cup sliced onions
1 tsp mustard seeds
2 tsp ginger garlic paste
1 tsp cumin seeds
a pinch of asafoetida powder
a little turmeric
2 dried red chiles
Instructions:
Heat oil in a pan. Add the mustard, cumin and red chilies and fry for a minute or two until the mustard crackles. Add the onions and a little salt, and cook until slightly brown. Then add the turmeric and asafoetida powder. Now add the spinach and stir them well to combine. Add the cooked lentils and cook for 3 or 4 minutes. Remove and serve warm with rice or roti.
From acooksmemoir.blogspot.com