Spinach Dal

Ingredients

• 1 cup Toor dal (split pigeon peas)
• 10 oz Fresh spinach
• 1 Yellow onion
• 3 Garlic cloves
• 1 inch Ginger
• 1 Tomato
• 1 Green chili (optional)
• 2 tbsp Ghee or vegetable oil
• 1 tsp Cumin seeds
• ½ tsp Turmeric powder
• 1 tsp Coriander powder
• ½ tsp Red chili powder (optional)
• ½ tsp Garam masala
• 1 tsp Salt
• 4 cups Water
• ¼ cup Fresh cilantro (optional)

Steps

1. Rinse the toor dal thoroughly and soak in water for 15-20 minutes, then drain.
2. Finely chop the onion, garlic, ginger, and tomato. Roughly chop the spinach.
3. Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onion and sauté until translucent. Stir in garlic, ginger, and green chili (if using), cooking for 2 minutes until fragrant.
5. Add chopped tomato, turmeric powder, coriander powder, and red chili powder (if using). Cook until tomatoes soften and oil separates.
6. Add the drained dal and 4 cups of water to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until dal is tender.
7. Stir in the chopped spinach and salt. Cook for another 5-7 minutes until spinach is wilted. Add garam masala.
8. Garnish with fresh cilantro before serving hot with rice or flatbread.