Name: Skinned Split Black Lentils WITH SPINACH
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup skinned split black lentils (cream-colored in this form, urad dal) (picked over for stones); 1 pound fresh spinach leaves (well rinsed and coarsely chopped); 0.25 teaspoon ground turmeric; 0.5 teaspoon fenugreek seeds; 5 cloves garlic; 4 fresh green Thai, cayenne, or serrano chiles (stems removed); 2 slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 2 tablespoons Ghee or canola oil (see recipe for Ghee); 1 teaspoon cumin seeds; 0.25 cup finely chopped fresh cilantro leaves and tender stems; 1.5 teaspoons coarse kosher or sea salt

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Skinned Split Black Lentils WITH SPINACH — Formulation & Method | CuliNect