Palak ki daal

Why not a recipe to go with the culture of one of my favorite goddesses?

Indian Spinach and Lentils

2/3 cup lentils, washed
1 large bag baby spinach, washed
1 small onion, diced
4 cloves garlic, minced
1 tsp. freshly grated ginger or ginger paste
1 tsp. cumin seeds
1 tsp. ground cumin
2 tsp. ground coriander
1 tsp. garam masala
1 small green chile, minced
2-3 tblsp. ghee or oil
salt and pepper to taste

In a saucepan with a lid, heat the oil over medium high heat.
Cook the onions 5-6 minutes, until softened.
Add the garlic, ginger, cumin seeds,and chile and cook 3-4 more minutes.
Add the lentils and toss to coat.
Cover with water, bring to a boil, then simmer until lentils are tender, about 30 minutes.
When lentils are almost tender, add the spinach.
Cover and cook until spinach is wilted, about 5 minutes.
Stir in the ground cumin and coriander, and season with salt and pepper to taste.