Dhal can be made 3 days ahead; keep, covered, in refrigerator; it can be frozen for 2 moths.
Ingredients:
1 cup red lentils
1 teaspoon chopped fresh ginger
1 clove garlic, crushed
1 small fresh red chilli, finely chopped
1 stick celery, chopped
2 tablespoons chopped fresh coriander
1 table lemon juice
1 ¼ liters (5 cups) water
2 teaspoons tamarind sauce
3 green shallots, chopped
1 medium carrot, chopped
½ teaspoon garam masala
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
1 teaspoon cumin seeds
Procedure:
- Stir over high heat until mixture boils, reduce heat, simmer, partly covered, for about 40 minutes (or microwave on HIGH for about 25 minutes) or until lentils and vegetables are soft.
- Combine garam masala, turmeric, ground coriander and seeds in small saucepan, stir over medium heat for about 2 minutes (or microwave on HIGH for about 1 minute) or until mixture is fragrant.
- Stir in yogurt and spinach, stir over low heat for about 1 minute or until heated through, do not allow mixture to boil. Serves 4.
