Serve it over rice or with naan. I haven't tried yet, but it would be delicious to whip up some raita to throw on top.
Dal Saag
Serves 4
1 1/2 c red lentils
1/2 tsp salt
1 tsp tumeric
1/2 tsp red pepper
1 tsp veg bouillon
2 tbsp butter
1 large onion
1 tsp mustard seeds
1 tsp cumin
2 tsp garam masala
2 cloves garlic
1/2 lb spinach
1/2 c coconut milk
Rinse lentils and soak for 20 minutes. Strain, setting soaking water aside.
In a small saucepan, bring 3 cups of soaking water to a boil. Stir in lentils, salt, turmeric, chili powder, and bouillon. Cover and return to a boil. Reduce heat to low and simmer for 15 minutes or until lentils are soft. Set aside.
Meanwhile, in a large frying pan, heat butter and saute mustard seeds until the pop. Add cumin and garam masala. Thinly slice the onion, mince the garlic, and add to the pan. Cover and saute for 10 to 15 minutes or until onions are soft.
Add spinach to onion mixture and saute until incorporated. Add lentils and coconut milk. Simmer uncovered until the everything thickens up, about 2 to 3 minutes.
