Time: 20min prep / 20min cook
Servings: 3-4
Rating: 3.5/5
Recipe by Sylvia from Feasting at Home: https://www.feastingathome.com/lentil-dal-with-spinach/
INGREDIENTS
- 2–3 tbs ghee
- 1 onion, diced
- 4 cloves garlic, chopped
- 2 tbs ginger, minced
- 1 jalapeno, minced
- 1 tsp black mustard seeds
- 2 tsp cumin seeds
- 2 tsp garam masala
- 1 lb baby spinach
- 10 mint leaves
- 3/4 cup water
- 1/2 cup yogurt
- 3–4 cups cooked lentils
- 1 tsp salt
INSTRUCTIONS
- Cook lentils & basmati rice
- Chop onion, garlic, ginger, and jalapeno.
- In a large pan, sautee onion in ghee for 3-4min. Add in garlic, ginger, and jalapeno, cook until golden.
- Add in spices and stir for 2min.
- On low heat, add in spinach and mint. Cover pan until wilted.
- Blend wilted spinach and 3/4 cup water. Blend until smooth or to desired texture. Pour back into pan.
- Add in yogurt, lentils, and salt to taste.
Thoughts
I doubled the recipe and used 1 seeded and 1 not seeded jalapeno. There were enough spinach that I had to blend in batches. Serve garnished with mint leaves.
