Red Lentil Dal With Ghee And Spinach

• Dal
• 6 tablespoons ghee or vegetable oil, divided.
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons finely chopped peeled fresh ginger
• 1 1/2 cups red lentils
• 7 cups water
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons good curry powder
• 1 1/2 teaspoons salt
• 1/8 - 1/4 teaspoons cayenne (to taste)
• a few handfuls baby spinach (or any other dark, leafy green, chopped if leaves are large)
• Ghee
• 1 pound good unsalted butter

1. Heat 3 tablespoons ghee or oil in a large heavy saucepan over moderate heat. Add onion and cook, stirring, until beautiful and golden, 5-8 minutes. Add garlic and ginger and cook, stirring, 1 minute more.
2. Add lentils and water and bring just to a boil. Turn the heat down and simmer, covered, 20 minutes. Remove from heat.
3. Heat remaining 3 tablespoons of ghee or oil in a small heavy skillet until hot but not smoking. Add cumin seeds and cook, stirring, for 1 minute. Add curry powder, salt, and cayenne and cook, stirring, until fragrant (about 20 seconds)
4. Stir hot spiced ghee into lentils. If using a hearty green (such as kale or chard), add now. Let stand, covered, for 5 minutes to allow flavors to develop. Taste and add salt if necessary. Stir in spinach or microgreens if you haven't already.
5. Serve over rice or potatoes or on it's own with a dollop of plain yogurt, ghee, and/or hot sauce. Enjoy!
6. Put butter in a saucepan and melt over low heat. Let simmer for about 30-40 minutes.
7. Keep an eye on the butter as it simmers, especially in the last 10 minutes. Occasionally skim the white foam that forms on the top. Watch the pot to make sure that the butter doesn't burn. When the solids that have floated to the bottom or clung to the side of the pot turn brownish, turn off the heat.
8. Pour the ghee into a pint jar, either through a sieve lined with cheesecloth/paper towels, or by carefully pouring the clear liquid into the jar and keeping the brown solids from getting in. Discard the solids.
9. The ghee, which is probably a brownish-gold color when hot, will cool to solidify into a beautiful light yellow color. rnrnMakes about 1 pint

ghee, onions, garlic, fresh ginger, red lentils, water, cumin seeds, curry powder, salt, cayenne, leafy green, butter

Taken from food52.com/recipes/33597-red-lentil-dal-with-ghee-and-spinach (may not work)