Serves 6  

Prep time: 2-4 hours  

Cook time: 1.5 hours 

Ingredients:

2 cups yellow mung dal and masoor dal (equal parts or you can use one type of lentil)

1 large tomato, cut into pieces 

1 Tbsp ginger

2 Tbsp ghee  

1 Tbsp garlic  

2 whole green chilies

10-12 curry leaves 

2 tsp Everything Indian

Garnish:

1 cup baby spinach leaves

Cilantro 

Method:

Soak lentils for 2-4 hours. 

Strain water from lentils and place lentils in the pot with 8 cups of fresh water. 

Add tomato, ginger and salt. 

Simmer for 1 hour. 

Skim foam on lentils every so often. 

After the lentils are cooked, blend them well with a hand blender. 

In a small pot/saute pan temper all the ingredients with ghee. 

Once the ingredients are fragrant, pour hot ghee mixture on top of dal. 

Mix well and season well. 

Garnish with spinach and cilantro.