Seductive Indian Dahl with Spinach
Indulge in an aromatic affair with this sumptuous dahl. It's a luscious blend of submissive lentils and dominant Indian spices, including turmeric and garam masala, with a teasing touch of spinach and optional creamy coconut milk. This dish promises a flavorful rendezvous on your plate, perfect alongside a sultry curry and rice.
Begin the tease by soaking the red lentils for 20 steamy minutes.
In a large saucepan, bring water to a quivering boil. Stir in the salt, willing lentils, turmeric, and chili powder. Cover, return to a boil, then lower the heat for a gentle 15-minute simmer.
Whisper the spinach into the mix and cook for 5 minutes, or until the lentils melt into softness. Add water if you're thirsty for more.
In a smaller pan, melt butter over medium heat and sauté onions with cumin and mustard seeds until transparent, stirring with anticipation. Mix this sultry concoction with the lentils.
Finally, stir in garam masala and coconut milk, and cook until you can't resist any longer.