Dal palak (Palak daal)

Instructions

1. Rinse the red lentils in cold water until the water runs clear, then drain them.
2. In a large saucepan, heat 2 spoonfuls of oil and sauté the onion for 5 minutes, until soft.
3. Add the garlic, ginger and tomatoes, then cook for 5 minutes until you get a thick purée.
4. Stir in the turmeric, then the lentils, hot water and salt. Bring to a boil, then simmer over low heat for 20 minutes, stirring now and then.
5. Wash the spinach, remove the large stems, then add it to the dal. Let it wilt for 5 minutes, then roughly blend everything with an immersion blender.
6. Meanwhile, make the tadka: heat the last spoonful of oil in a small pan, fry the cumin, coriander and dried chilies for 1 minute, then add the garlic slices until golden.
7. Pour the sizzling tadka over the dal, add the garam masala and pepper, and stir.
8. Serve right away, with lemon and chapatis.