Urban Eats #29: Palak Daal

I don't know how it started-I think someone was talking about them at work. Somewhere I heard the word, "lentils" and I thought, "I've never eaten lentils. I should make something lentily." I saw this yummy sounding recipe at 101 cookbooks. You know how I love Indian spiced foods.

I thought this was great as a dip (with toasted pita) and leftover the next day over rice. 

Look out world-I've eaten my first lentils and I'll never look back!

Ingredients: 1 cup lentils, 5 cups water, 1/2 pound chopped spinach, 1 teaspoon ginger, 2 chopped tomatoes, 1/2 teaspoon salt, 2 tablespoons butter, 1/2 teaspoon cumin powder, 1 teaspoon chile powder, juice of 1/2 a lemon, 1/4 cup chopped cilantro and more salt to taste

In a large saucepan heat water and lentils. Bring to a boil then add ginger, spinach and tomatoes. Reduce heat and simmer for 1 1/2 to 2 hours. Once lentils are very soft add in butter, cumin, chile powder, salt and lemon juice and cook for another 5 minutes. Serve topped with cilantro.