Spinach Lentil Dal
Ingredients
The base
-
3
tablespoons
ghee
-
1
large
onion
-
4
cloves
garlic
-
2
tablespoons
ginger
-
1
medium
jalapeno
-
½
teaspoon
fennel seeds
-
1
teaspoon
black mustard seeds
-
2
teaspoons
cumin seeds
-
2
teaspoons
garam masala
-
1
lb
baby spinach
-
20
leaves
fresh mint
-
1
teaspoon
dried fenugreek leaves
-
2
tablespoons
water
The sauce
-
¾
cup
water
-
½
cup
plain yogurt
-
3-4
cups
cooked black lentils
-
1
teaspoon
salt
Instructions
- Start cooking the lentils and rice if using.
- Sauté onion in ghee until soft, then add garlic, ginger, and jalapeno, cooking until fragrant.
- Add fennel seeds, mustard seeds, cumin seeds, and garam masala; stir for a couple of minutes.
- Lower the heat and add spinach, mint, fenugreek, and water, covering to wilt the spinach.
- Blend the wilted spinach mixture with water until desired consistency is reached.
- Return the spinach sauce to the pan on low heat to avoid losing color.
- Stir in yogurt, lentils, and salt, adjusting seasoning to taste.
- Serve with basmati rice and naan bread.
Nutrition Facts (estimated)
Servings
3-4
Calories
360
Total fat
9.1g
Total carbohydrates
49.7g
Total protein
22.3g
Sodium
694.7mg
Cholesterol
19.9mg
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