Spinach Dal Recipe


3 ½ cups masoor dal (red lentils),
Rinsed and drained
8 cups water
1 tbsp turmeric
1 tbsp whole cloves
3 bay leaves
2 tbsp ghee (clarified butter)
2 onions, finely chopped
2 tbsp minced gingerroot
5cloves garlic, minced
6 cups chopped fresh spinach, packed down
1 tbsp salt
¼ cup ghee (clarified butter)
1 tsp black mustard seeds
1 tsp whole cumin seeds
4 tsp garam masala
2 tbsp chopped fresh coriander
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Put dal and water into a large pot and bring to a boil. Remove from heat. Add turmeric, cloves and bay leaves and stir. Let sit for 10 to 15 minutes until dal has swollen and has soaked up much of the water. Place the lentil pot over high heat and cook for 5 to 7 minutes, stirring occasionally, until the dal is tender. (If the dal dries out, add 1 or 2 cups boiling water.)