Spinach dal

Ingredients:

  • 3 tbsp Ghee
  • 1 onion (diced)
  • 2 tbsp fresh ginger (finely chopped)
  • 4 garlic cloves (chopped)
  • 1 tsp black mustard seeds
  • 2 tsp cumin seeds
  • 2 tsp garam masala
  • 1 lb Baby spinach (fresh or frozen)
  • 10 mint leaves (optional)
  • ¾ cup water
  • ⅓ cup yogurt (milk or soy based)
  • 4 cups black lentils (or beluga or French green)
  • 1 tsp salt

Instructions:

  1. If cooking black lentils and basmati rice, start them first (see notes)
  2. Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs.
  3. Blend Spinach Sauce: Place the wiled spinach mixture in a blender and add the 3/4 water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat.
  4. Combine: Mix in the yogurt, lentils and salt. Adjust salt to your liking, adding more if necessary! You want this slightly salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes.
  5. Serve with the basmati rice and naan bread!

Servings: 6

Source: https://www.feastingathome.com/lentil-dal-with-spinach/