One Pot Lentil and Spinach Dal

Instructions

1. Rinse the lentils under cold water until the water runs clear. This helps remove excess starch and prevents the dal from getting too thick.
2. In a large pot, heat the vegetable oil over medium heat. Once the oil is hot, add the cumin seeds and sauté them until they are fragrant and start to pop, which should take about 30 seconds.
3. Add the chopped onion and cook, stirring frequently, until the onion is translucent and golden, approximately 5 minutes.
4. Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until the mixture is aromatic.
5. Add the ground turmeric, coriander, cumin, garam masala, and chili powder to the pot. Stir well to coat the onions and spices evenly.
6. Pour in the rinsed lentils and 4 cups of water. Increase the heat to high and bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until lentils are soft and cooked, stirring occasionally. Skim off any foam that forms on top of the dal for a clearer result.
8. Add the salt and chopped spinach to the pot, stirring gently until the spinach wilts into the dal, which should take about 3-5 minutes.
9. Stir in the lemon juice and adjust seasoning if needed. Add a little more water if the dal is too thick for your liking.
10. Serve the dal hot, garnished with fresh cilantro. Enjoy it with rice or naan as desired.