Spinach Dal, Andrah Pradesh-Style

• 2/3 cup masoor dal (red lentils)
• 1/4 tsp. turmeric
• 1/8 tsp. asafetida
• Saute md. of choice
• 2 dried red chilies, chopped
• 1/2 tsp. black mustard seeds
• 1/2 tsp. cumin seeds
• 2/3 cup chopped red onion
• 8 cloves garlic, cut into 1/4-inch slivers
• 6 green chilies, halved and seeded
• 1 lg. tomato, cut into 16 wedges
• 2 cups spinach, packed and trimmed
• Salt, to taste
• 2 tbsp. cilantro
• 1/8 tsp. nutmeg

1. Wash the dal.
2. In a large non-stick saucepan add the dal, turmeric, asafetida and 2 cups water.
3. Bring to a boil, stirring often.
4. Reduce the heat to low and simmer partially covered for 20 to 25 minutes, until the dal is cooked to a thick puree.
5. Stir occasionally to prevent sticking.
6. Remove from heat.
7. Heat saute medium in a non-stick skillet or wok.
8. Add dried red chilies and stir until they turn light brown.
9. Add mustard seeds; stir until they crackle.
10. Add cumin.
11. Stir.
12. Add onions; saute until translucent, 1 to 2 minutes.
13. Add garlic and green chilies and stir until onion turns light brown, 2 to 3 minutes.
14. Add tomato; stir until the skin curls.
15. Add dal and 1-1/2 cups water.
16. Stir, boil and cook for 4 to 5 minutes until it is a medium soupy consistency.
17. Add spinach; cook for 2 minutes, stirring.
18. Add salt, sprinkle with cilantro and nutmeg.

masoor dal, turmeric, asafetida, of choice, red chilies, black mustard seeds, cumin seeds, red onion, garlic, green chilies, tomato, spinach, salt, cilantro, nutmeg

Taken from www.foodgeeks.com/recipes/5075 (may not work)