Dal Saag - Spinach Dahl

Quick and delicious. 1/2 c of dahl doesn't look like much but it expands quite a bit. Based on original recipe but left out onions and missing spices.

• 1/2 c moong dal (the quickest cooking one that doesn't require soaking, and easiest to digest, but other dahls can be substituted if soaked)
• 1 c water
• 1/2 medium yellow onion, chopped (90g, 3/4 c) [omitted]
• 1-4 cloves garlic
• 1 roma tomato, chopped
• 1 c baby spinach (8 oz/227 g)
• 1/4 t turmeric (did not use)
• salt
• 2 t ghee, melted
• 1/4 t cumin seeds
• 1/2 t mustard seeds (did not have)
• pinch of asofoetida
• 1-4 dried chillis

1. Rinse the dahl until water is no longer cloudy. Fill bowl halfway with water and swish with fingers.
2. Heat oil in pan. If using onion, saute 2 minutes until translucent. Add the garlic and saute until fragrant. Add the tomatoes and optional dried chilis, plus 1 t salt. Tomatoes should soften and release juices. About 1-2 min.
3. Add the washed dal, water (and turmeric). Layer the spinach on top. Cover with lid. Cook for 30 min. Dal should be cooked through and mushy to the touch. Use a wooden spoon to stir until the dish becomes creamy. Add 1 t salt (or to taste). 
4. In separate pan, melt ghee. Add mustard seeds. When they start to pop, add the cumin, asofoetida, and 1-2 dried chilis. After a few seconds, cumin seeds should dance. Pour this spice tadka over the dal. 
5. Serve with rice.