Dal Saag

• 4 tablespoons Canola Oil, divided
• 1 Medium Yellow Onion, chopped
• 1 tablespoon Fresh Ginger Root, grated
• 1 Serrano or Green Chili
• 2.5 teaspoons Salt, divided
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• .5 teaspoons Ground Fenugreek
• 3.5 cups Water
• 1 cup Split Moong Dal
• 1 tablespoon Fresh Garlic, chopped
• .5 teaspoons Turmeric
• .5 Juice from 1/2 Fresh Lime
• 8 ounces Chopped Spinach (thawed box/bag of frozen spinach)
• 2 tablespoons Butter
• 3 tablespoons Chopped Fresh Cilantro

1. Heat frying pan on medium heat. Add 3 tbs oil. Once heated add onion and saute 1 min.
2. Add ginger, green chili and 1 tsp salt and saute 1 min.
3. Add cumin, coriander, fenugreek and saute a few min. Add remaining oil and saute until onions become translucent, ensuring spices do not burn. Set aside.
4. In a large soup pot heat water on high heat. Once boiling, add moong dal, garlic, turmeric and 1 tsp salt. Turn heat to low, cover pot with lid, leaving slightly uncovered. Stir occasionally. Cook lentils halfway, about 15 min.
5. Add onion and spice mixture and 1/2 tsp salt and continue cooking 10 min. Stir occasionally.
6. Add lime juice and spinach to pot and stir. Cook another few min., or until spinach heats through.
7. Taste dal for softness. Dal should be soft but still retain its general shape. If more cooking needed and all the water has been soaked up, add 1/4 cup water. Taste for salt as well. You can always add more.
8. Once dal is cooked add butter. Let butter melt into dal.
9. Turn off heat and sprinkle cilantro on top.
10. All done! Eat with jasmine or basmati rice and/or your favorite warm flat bread (roti/chapati/paratha/naan/pita/tortilla) and yogurt on side.

canola oil, yellow onion, fresh ginger, serrano, salt, ground cumin, ground coriander, ground fenugreek, water, fresh garlic, turmeric, frozen spinach, butter, fresh cilantro

Taken from food52.com/recipes/8543-dal-saag (may not work)