How to Make IT
– 1 cup (200 g) Red Lentils – ½ teaspoon turmeric – 1 can coconut milk – 1 box pre washed baby spinach – 1 tablespoon ghee or coconut oil – 1 small onion, diced – 3-4 cloves of garlic, minced – ½ inch piece ginger, grated – A few dashes of asafoetida – 2-3 cloves – ¼ teaspoon fennel – 3-4 cardamom pods – 1 teaspoon kosher salt - Freshly chopped cilantro for garnish
Wash the dal a few times till the water runs clear. Add the dal to a pot along with water, turmeric and salt and let it cook over medium heat for 15 - 20 minutes.
Heat a little ghee or coconut oil in a frying pan. Add the onion and let it sweat till it is translucent. Add in the remaining aromatics and spices. Let it sizzle and cook for another minute till everything is fragrant. Take it off the heat.
To the cooked dal, add a whole box of spinach and let it cook for about 2 minutes or until it wilts. Add the tadka and a whole can of coconut milk. Let it simmer for a minute. Take it off the heat, garnish with cilantro and serve.