Step-by-Step Instructions

1. 1.Prepare Lentils

   Wash 300 grams of red lentils (masoor dal) thoroughly.

2. 2.Cook Lentils

   Add the washed lentils to a pot. Pour in 1.2 liters of water. Add 1 teaspoon of salt and 1 teaspoon of turmeric powder. Bring the mixture to a boil, then reduce heat to medium and let it cook for 10-12 minutes, or up to 15 minutes maximum, until the lentils are broken up and have a perfect consistency. Stir occasionally.

3. 3.Prepare Spinach

   While the lentils are cooking, take 200 grams of spinach leaves. Wash them and then chop them into smaller pieces.

4. 4.Add Spinach to Dal

   Once the lentils are cooked, add the chopped spinach to the pot. Stir well and cook for another 5 minutes until the spinach wilts down.

5. 5.Prepare Garlic

   Peel 6-8 garlic cloves and slice them thinly.

6. 6.Prepare Tempering (Tadka)

   Heat 2 teaspoons of ghee (or oil for a vegan option) in a small pan. Add 1 teaspoon of cumin seeds. Once the cumin seeds start to sizzle, add the thinly sliced garlic. Cook the garlic for 2-3 minutes until it turns nice and golden, but not burnt. Turn off the heat and sprinkle chili powder to your taste.

7. 7.Finish and Serve

   Pour the prepared tempering over the cooked spinach dal. Serve hot with rice, roti, or enjoy it as a soup.