Lentils Cooked With Spinach - Dal Palak

• 1 1/2 cups split yellow pigeon peas (toor dal)
• 6 cups water
• 1 medium tomato, chopped
• 2 teaspoons whole cumin seeds
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 2 tablespoons oil
• Pinch asafoetida, optional
• 1 teaspoon salt
• 1 tablespoon "ghee" (clarified butter) optional
• 4 cups chopped spinach

1. Cook dal in water with 1 tsp salt and the chopped tomato till soft and mushy. Add more water if it gets dry.
2. In a wok or a saucepan, add the oil and heat on high. Add the asafoetida, if using, and the whole cumin seeds to the hot oil till it sizzles and is fragrant, about 5 seconds (careful not to burn the spices).
3. Add the spinach and turmeric and cayenne and saute for a few minutes. Add the cooked dal and stir mixture well, adding more water if necessary. Bring to a boil and simmer for 7 mins at a medium simmer. Drizzle a tablespoon ghee on top.
4. Serve hot with rice or flat bread.

yellow pigeon peas, water, tomato, cumin seeds, turmeric, cayenne, oil, asafoetida, salt, ghee, chopped spinach

Taken from food52.com/recipes/25982-lentils-cooked-with-spinach-dal-palak (may not work)