Lentil & Spinach Dal

• Course Appetizer
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 1 tbsp Oil
• 1 tsp cumin seeds
• 1 red onion (about 1/3 lb/150 g), chopped
• 2 large garlic cloves crushed
• 1 tsp ginger powder
• 1/4 tsp Ground Turmeric
• 1/2 tsp garam masala
• 1 small tomato (about 3 oz/85 g), chopped
• 1 cup (175 g) yellow lentils rinsed and drained
• 2 cups (500 ml) Water
• 3 cups (150 g) packed fresh spinach leaves, washed and chopped, or 1 cup (200 g) frozen chopped spinach, thawed
• 1/2 cup (125 ml) Coconut Milk
• 2 tbsp Chopped fresh cilantro leaves

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the cumin seeds—they should sizzle upon contact with the hot oil. Add the onion, garlic, ginger powder, Home-Style Garam Masala, turmeric and cook, stirring constantly, until the spices are fragrant, about 1 minute. Add the tomato and cook for another 30 seconds.
2. Add the lentils and water and bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and simmer until the lentils are tender, about 15 to 20 minutes. Add more water if you want the dal to be thinner. If you want the soup to be a smooth puree, at this point puree the mixture using a hand blender.
3. Stir in the spinach, coconut milk and salt, cover and simmer until the spinach is cooked, about 3 minutes longer. Serve hot, garnished with the fresh coriander leaves.