Name: Black Beluga Dal Tadka with Wilted Spinach and Steamed Basmati
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3/4 cup (about 150 g cooked) — if starting from dry use 90 g dried (cook to yield ~150 g) Black beluga lentils, cooked; 1/2 cup (about 90 g cooked) Basmati rice, cooked; 1 handful (about 40 g) Baby spinach; 1 small (about 90 g), diced Tomato; 1 small (about 70 g), finely chopped Onion; 1 clove, minced Garlic; 1/2 tsp, grated Fresh ginger; 1/2 tsp Cumin seeds (jeera); 1/4 tsp Turmeric powder; 1 tsp (for tempering) Ghee (clarified butter); to taste Salt; to taste Red chili (powder or fresh); 1 tbsp, chopped for garnish Fresh cilantro (coriander leaves); 1/2 tsp — use only if you need more fat for the pan Oil or neutral cooking oil (optional)

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