Red Lentil & Spinach Dal

Préparation

1. 1

   Prep ingredients

   Rinse the lentils, finely dice the onion, mince the garlic, and grate the ginger; set the remaining ingredients within reach.
2. 2

   Simmer the lentils

   Combine the lentils and 750 ml water in a medium saucepan; bring to a boil over high heat, then simmer over medium-low, stirring occasionally.

   17 min

   Astuce: Stir more often near the end to keep lentils from sticking.

3. 3

   Cook the aromatics

   Melt the ghee in a small skillet over medium heat; stir in the onion, garlic, ginger, and cumin as they cook.

   7 min
4. 4

   Finish the dal

   Scrape the onion mixture and diced tomato into the saucepan; simmer over medium-low, stirring often, then fold in the spinach.

   6 min
5. 5

   Warm and serve

   Warm the naan in a dry skillet over medium heat, turning once. Taste the dal and adjust with salt and a few grinds of black pepper; serve together.

   3 min