Daal with Spinach and Tomato

I love, love, love Indian food. Love it!
Bummer for me, because right now, I'm on a gluten free, dairy free, soy free, egg free and nut free diet 
(I'm nursing my daughter and she has an intolerance to a million things that I love to eat). Try goin' out for Indian food and avoiding all of those good things! This is such a great go to recipe when I have a hankerin' for a South East Asian meal. It's great for those of us with dietary restrictions!

Serves 6

2 Tbsp. Oil (or Ghee, if you're not vegan)
1" Piece of Ginger, Peeled and Finely Diced
1 C. Diced Onion
1 1/2 C. Dry Lentils (rinsed well)
1 Bag Baby Spinach Chopped 
1 C. Chopped Tomato
1 1/2 Tsp. Cumin Seeds
1 Tsp. Tumeric
3 Tsp. Garam Masala
4 1/2 C. Water
Salt to Taste
Chopped Cilantro (for topping)

In a large pot, heat the oil over medium heat. Add in the onion and ginger and saute until the onion is translucent. Add in the cumin, tumeric, and garam masala and sautee for 1 minute, stirring frequently. Add in the lentils and stir for 1 more minute. Pour in the water and stir in the spinach and tomatoes. Turn the heat to high and cover and bring to a boil.  Reduce the heat to low and simmer until the lentils are very tender, about 1 hour. Serve over rice and top with freshly chopped cilantro. Put some chutney on the side and dig in. Delish!


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