Red Lentil Dal with Spinach

Prep the Base

1. Rinse the red lentils thoroughly in a fine-mesh sieve under cold water until the water runs clear. Set aside.
2. Heat the cooking oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Toast the Spices

4. Add the ground turmeric, ground cumin, and garam masala to the pot. Stir constantly for 30 seconds to lightly toast the spices and release their aroma.

Simmer the Dal

5. Pour in the rinsed red lentils, canned coconut milk, water, and salt. Stir well to combine and bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes, stirring occasionally to prevent the lentils from sticking to the bottom, until they are creamy and soft.

Wilt the Spinach

7. Remove the lid and stir in the fresh baby spinach in handfuls. Let it cook uncovered for 2 to 3 minutes until the spinach is fully wilted and incorporated into the dal.
8. Taste and add more salt if needed. Serve hot.