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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: