Ingredients
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1 tablespoon minced fresh ginger
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2 cloves garlic, minced
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2 tablespoons peanut oil or 2 tablespoons ghee
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1 large Spanish onion, chopped
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1/4 cup black mustard seeds
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1 tablespoon garam masala
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2 teaspoons tandoori spice mix
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2 teaspoons curry powder
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2 teaspoons kosher salt
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1 teaspoon ground cardamom
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1/4 teaspoon cayenne
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1 (28 ounce) can whole tomatoes, drained and diced
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6 cups vegetable stock
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1 lb brown lentils, rinsed and picked over
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1 cup coconut milk
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1 bunch fresh spinach, rinsed well and chopped
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1 tablespoon fresh lemon juice
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1 tablespoon sugar
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1/2 cup chopped fresh cilantro
Instructions
- Puree the ginger and garlic in a blender or food processor.
- Heat oil and add onion and ginger and garlic, until tender.
- Add the mustard seed and cook until they begin to pop.
- Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
- Add the tomatoes and simmer for 5 minutes.
- Add the stock and lentils and bring the mixture to a boil.
- Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
- Remove from heat and stir in spinach and lemon juice and sugar (optional).
- Garnish with cilantro.
- Note: tandoori spice mix is available in Indian and gourmet food stores.