Total Time

　　30 minutes

　　Sometimes all you need is just a couple of fresh ingredients thrown into a pan of simply seasoned dal to create a warming and comforting dish. The spinach along with a little yogurt makes this soothing yet deeply delicious. Serve it with some bread, or on a pile of steaming hot plain rice—the choice is yours.

　　

Ingredients

100g (3½ oz.) split moong dal

　　400ml (14 fl oz.) boiling water

　　½ teaspoon salt

　　½ teaspoon ground turmeric

　　1-inch piece piece of fresh root ginger, peeled and roughly chopped

　　7 oz. fresh spinach leaves

　　2 tablespoons ghee

　　2 onions, finely chopped

　　1 teaspoon chile powder

　　3 tablespoons plain yogurt

　　

Step 1

Put the moong dal in a pan with the measured boiling water, salt, turmeric and ginger. Bring to the boil, then cover and cook over a low to medium heat for 10 minutes. Add the spinach, cover again and cook for another 5 minutes until the lentils are soft and the spinach has wilted.

　　

Step 2

Meanwhile, heat the ghee in a frying pan, add the onions and cook over a low to medium heat for 10 minutes until golden, then stir in the chile powder. Remove from the heat and set aside.

　　

Step 3

Once the lentils are ready, blitz to a purée with a hand blender or in a blender or food processor. Return to the pan, if necessary, and bring to the boil. Then take off the heat, add the yogurt and mix well. Transfer the dal to a serving bowl, top with the fried onions and serve.

　　From Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals © 2021 by Chetna Makan. Reprinted with permission by Mitchell Beazley, distributed by Hachette Book Group.Buy the full book from Mitchell Beazley, Amazon, or Bookshop.