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1 cup lentils
2 large, chopped tomatoes
2 cups chopped fresh spinach
2 carrots, diced
Salt to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 tablespoon butter or oil
1 teaspoon cumin seed
1 small red onion, finely diced
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
1 cup chopped fresh cilantro
Place the lentils, tomatoes, spinach, carrots, salt, ground cumin, coriander and turmeric in a heavy saucepan. Bring the mixture to a boil over high heat.
Reduce the heat to medium, and cook until the lentils are tender, about 15 to 20 minutes.
In a separate pan, heat the butter, add the cumin seed and stir.
Add the red onion, garlic and ginger and stir-fry until golden brown.
Add the onion mixture to the lentils and bring all to a quick boil.
Remove the dal from the heat, sprinkle with fresh coriander and serve.
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