Emerald Lentil Dahl

Ingredients

  • 4 cup Lentils (cooked) Black or French green are best, but any will do
  • 1 lb Spinach, fresh or frozen i.e., half a big pack of frozen chopped spinach
  • 1 Onion, diced
  • 4 Garlic cloves
  • 1 Jalapeño, finely chopped
  • 2 tbsp Garam masala
  • 2 tbsp Ginger
  • 2 tsp Cumin
  • 1 tsp Mustard seeds or powder
  • 10 Mint leaves (optional)
  • 1/2 cup Plain yogurt
  • Some Butter, to cook the onion

Preparation

Before anything

  • Start the rice.
  • Rinse thoroughly to remove dirt. Boil in salted water for 20-30 minutes, then strain.

Spinach sauce

  1. Sautee the onion in butter, over medium heat for 3-4 minutes, then add garlic, ginger and chilies.
  2. Add the mustard, cumin and garam masala and stir two minutes. Lower heat to low.
  3. Add the spinach, mint and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs.
  4. When spinach is wilted, blend a few times to smoothen a little. Add water if necessary, up to ¾ cups.
  5. Put together spinach mix, lentils and yogurt. Serve.

Sides

Recommended with any or all of :

  • White rice
  • Naan bread
  • Sweet & limey yogurt sauce