Indian lentil and spinach pot

Ingredients for 4 servings:

• 200 g lentils, brown
• 600 ml water
• 1 tsp turmeric
• 1 tsp salt
• 250 g fresh leaf spinach, finely chopped
• 3 tbsp butter
• 1 tbsp ginger, pureed
• 1 small onion(s)
• 2 cloves garlic
• 1 tbsp spice mix (garam masala)
• 150 ml yogurt
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Dal Palak

Soak the lentils in water with the turmeric and salt for 30 minutes, then bring to a boil. Add the spinach and cook until almost all the liquid has been absorbed and the lentils are soft and flavorful. Finely grate the garlic cloves and puree them with the onion and ginger in a blender or food processor. Melt the butter in a medium saucepan, add the ginger, garlic, and onion mixture, and sauté until golden brown. Add the garam masala and the spinach and lentil mix. Season with lemon juice and a pinch of salt. Pour half of the stew into a bowl, puree, and mix with the yogurt. Return to the remaining spinach and lentils, bring to a boil, and serve, or keep warm for the final meal.