Spinach Dahl

Instructions

1. 1

   In a pot, bring the lentils and water to a boil. Cover and simmer over low heat for 15 minutes or until the lentils are soft and have completely absorbed the liquid. Stir in the spinach and simmer for 2 more minutes.

2. 2

   Meanwhile, in a skillet over high heat, dry-roast the mustard seeds until they start to release their aroma. Be careful not to burn the seeds. Remove from the heat and add the oil.

3. 3

   In the hot skillet with the oil and roasted mustard seeds, soften the onion over medium heat. Add the garlic and continue cooking for 1 or 2 minutes or until the onion starts to brown. Add the tomato and cook for 2 to 3 minutes, or until it softens.

4. 4

   Add the lentil mixture to the skillet with the onion and tomato. Season with salt and pepper. Adjust the consistency of the dahl so that it is between a soup and a purée. If needed, add a little water to thin in out. Cover and let rest for 10 minutes before serving.

5. 5

   When ready to serve, drizzle with lemon juice and clarified butter, if desired. Delicious with rice, naan or chapati.