Spinach Dhal

• 1 5/8 cups orange split, /red lentil, rinsed
• 6 1/3 cups water
• 2 inches ginger peeled and cut into thin strips
• 4 garlic cloves sliced
• 5 green chilies deseeded and chopped
• 1 1/2 teaspoons ground turmeric haldi
• 1 can chopped tomatoes
• 7 ounces baby spinach leaves
• salt to taste
• 2 1/2 tablespoons butter
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons coriander powder
• 1/2 teaspoon garam masala

1. 1. Place the lentils, water, ginger, garlic, chillies and turmeric in a pan, bring to a boil, then simmer over a moderate heat for 10 minutes.
2. 2. Stir in the tomatoes and cook for a further 20 minutes.
3. 3. Add spinach and salt and cook for another 10 minutes or so, until the lentils have started to break down and the curry comes together.
4. 4. Meanwhile, heat the butter in a small frying pan and add the cumin, coriander & garam masala powders and allow to redden.
5. 5 Pour the spice mixture into the pan of lentils and stir thoroughly. Add a little fresh, chopped coriander.
6. 6 Cook for another minute and serve with basmati rice.

orange split, water, ginger, garlic, green chilies, ground turmeric, tomatoes, baby spinach, salt, butter, ground cumin, coriander powder, garam masala

Taken from www.yummly.com/recipe/Spinach-Dhal-1691684 (may not work)