This dish will convert anyone who’s on the fence about lentils. Cooked in coconut milk and clarified butter and mixed with wilted spinach, it tastes as amazing as it is healthy. Serve in a bowl on its own or over rice.
1 tablespoon garam or tikka masala (available at Indian/Pakistani markets)
1/2 cup coconut milk
Soak lentils in a bowl of water 30 minutes; drain and set aside.
Bring water to a boil in a small stockpot or large saucepan over high heat. Add lentils, salt, turmeric, and chili powder. Return to a boil; reduce to a simmer and cook until very soft, about 20 minutes.
Stir in chopped spinach until well mixed and wilted. Mixture will be thick.
Meanwhile, heat ghee in a large, high-edged skillet over medium. Add onion, cumin, and mustard seed; cook until onions are transparent, stirring frequently, about 8 minutes.
Pour lentils into the cooked onion mixture, using a rubber spatula to scrape the sides. For a smooth dahl, mash with a potato masher. Stir in masala and coconut milk and allow to combine an additional 5 minutes. Serve warm.