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A traditional Indian spiced dish based on lentils. Each version is different depending on ingredients and spices used. This one adds spinach at the end for some color and extra nutrients.

Spinach Dal

1 tablespoon ghee* or butter 1 ½-inch piece fresh ginger, peeled and halved 1 small onion, cut into ½-inch pieces ½ jalapeño, seeded and cut into ½-inch pieces 2 garlic cloves ½ teaspoon ground cumin 1 teaspoon garam masala** pinch turmeric ¾ teaspoon kosher or sea salt 3 cups water 1½ cups dried red lentils 1 small dried chile, left whole 4 ounces fresh spinach


Put the ghee or butter into the blender jar. Set timer for 30 minutes and temperature on Medium. Once the ghee or butter begins to melt, add the ginger, onion, jalapeño and garlic. Cover and stir using about 10 quick bursts to break up. Once vegetables have softened, add the cumin, garam masala, turmeric and salt; stir a few times to combine and to coat the sautéed vegetables. Scrape down the sides of the jar if needed. Once 15 minutes remain, switch to Low, allowing flavors to develop. Stir every few minutes. Once time expires, add the water and stir once to combine. Add the lentils and chile. Set timer for 8 to 10 minutes and temperature on High. Once mixture comes to a boil, set timer for 20 minutes and temperature on Medium. Once time expires, remove the chile with a wooden spoon and stir in the spinach in two batches. Taste and adjust seasoning as desired. *Ghee is an Indian clarified butter found in the specialty food section of supermarkets or health food stores. **Garam masala is a blend of Indian spices. It can be purchased in Indian markets and most grocery stores.


Servings: Makes about 5 cups

Nutritional information per serving

Nutritional information per serving (1 cup): Calories 250 (13% from fat) • carb. 38g • pro. 17g • fat 4g • sat. fat 1g • chol. 6mg • sod. 382mg • calc. 60mg • fiber 10g

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