Indian Lentils and Spinach (Dal Saag)
1 cup toor dal or yellow lentils
4 cups chicken broth (I use Swanson's Natural Goodness)
2 tablespoons ginger, minced
1/2 tsp turmeric
3/4 of a 10oz package of frozen spinach
1 tbsp vegetable oil
1 1/2 tsp black mustard seeds
1 small onion, coaresly chopped
2 tsp garlic, minced
1 small serrano chile, seeded and minced
2 tsp ground cumin
10 fresh curry leaves or 2 bay leaves
1 large tomato, seeded and coarsely chopped
1 tbsp fresh lemon juice
Salt to taste
In a large saucepan, combine the lentils with 3 cups chicken broth, ginger and turmeric and bring to a boil. Cover partially and cook over moderate heat, stirring occasionally, until the lentils are just tender, about 20 minutes.
Transfer 1 cup of the lentils to a food processor and puree until smooth. Return the puree to the saucepan, add remaining cup of stock and the frozen spinach. Slowly break down the spinach and bring to a simmer. Season with salt, cover and cook over medium-low heat, stirring, about 15 minutes.
In a medium skillet, heat the oil over medium heat. Add the mustard seeds and cook, shaking the pan, until they begin to pop, about 30 seconds. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and serranos and cook for 1 minute. Add cumin and curry leaves and cook until fragrant, about 1 minute. Add tomato and cook, stirring, until softened, about 7 minutes. Stir the tomato mixture into the lentils and simmer for 5 minutes. Stir in the lemon juice, season with salt and serve.
Note: This should be served with Indian seasoned rice.
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