Ingredients Jump to Instructions ↓

  1. 1 cup / 6 1/2 oz / 185 g white urid or urad daal , picked over and rinsed

  2. 6 cups / 1 1/2 liters water, plus more if necessary

  3. 1/2 pound spinach, washed and finely chopped

  4. 1 tablespoon ginger, peeled and finely chopped

  5. 1/2 teaspoon turmeric

  6. 2 medium green chile peppers, minced

  7. 2 tomatoes, chopped

  8. 1/2 teaspoon salt

  9. 2 tablespoons butter

  10. 1/2 teaspoon cumin seeds

  11. 1 teaspoon pure red chile powder a pinch of asafetida , optional more salt to taste juice of

  12. 1/2 a lemon

  13. 1/4 cup cilantro, chopped

Instructions Jump to Ingredients ↑

  1. In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt. In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles. Serves 4-6 with rice or roti.


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