Amount
Ingredient
Preparation



2/3
cups
lentils

masoor dal, (red lentils)



1/4
teaspoon
turmeric





1/8
teaspoon
asafetida





1
tablespoon
clarified butter

or ghee or butter



2
each
red chiles

dried, chopped



1/2
teaspoon
black mustard seeds





1/2
teaspoon
cumin seeds





2/3
cups
red onion

chopped



8
cloves
garlic

slivered



6
each
green chilies

halved, seeded



1
large
tomato

cut into 16 wedges



2
cups
spinach

trimmed, packed



1
x
salt

to taste



2
tablespoons
cilantro





1/8
teaspoon
nutmeg

 Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often. Reduce the heat to low and simmer, partially covered for 2-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent sticking. Remove from heat.


Heat saute medium in a non-stick skillet or wok. Add dried red chilies and stir until they turn light brown. Add mustard seeds, stir until they crackle. Add cumin. Stir. Add onions, saute until translucent, 1-2 minutes. Add garlic and green chilies and stir until onion turns light brown, 2-3 minutes. Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg