Spinach Dhal

  • 8 oz lentils
  • 2 cups water
  • 2 cups vegetable nage
  • ½ tsp turmeric
  • 1 tsp fresh ground ginger
  • 5 oz baby spinach
  • ½ cup fresh chopped cilantro
  • 1 tbsp olive oil
  • 3 cloves garlic, thinly sliced
  • 2 tbsp shallot, thinly sliced
  • 2 tsp cumin seed
  • 2 tsp mustard seed
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 2 tsp coriander seed
  • 1 tsp ground coriander
  • 1 hot chile, thinly sliced

In a medium saucepan over medium heat, bring the lentils (after rinsing) to a boil with the water, nage, turmeric and ginger. Reduce the heat to a simmer for 20 minutes, until the lentils are tender. Add the spinach and cilantro and cook for another 8-10 minutes. In a small pan, heat the oil and add the garlic, shallot, cumin, mustard, coriander, curry and hot pepper. Cook over high heat for 2 minutes to release the flavors. Add this to the lentils, stir season with salt and pepper and serve with warm naan.

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