1. Rinse lentils and soak for 20 mins or so. 2. In a large saucepan, bring stock to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 30 minutes. Stir in the spinach and cook for 5 minutes uncovered, or until lentils are soft (time will depend on type of lentils used). 3. Use a potato masher or a fork to mash the dal to get your desired consistancy; simmer for another few minutes to thicken up. 4. While lentils are cooking, heat ghee and cook onion with curry powder, cumin and mustard seeds over very low head til caramelized – around 20 minutes. Combine with lentils, stir in garam masala and yoghurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
