Dal Palak (Lentils and Spinach)

• 1 c red lentils
• 1/4 tsp turmeric
• 2-3 T lime juice (divided)
• 1 1/2 tsp Diamond kosher salt (divided)
• 2 T ghee (or butter); substitute oil if making this vegan
• 1/2 tsp black mustard seeds (brown mustard seeds work as well; add a bit more)
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/4 tsp chile powder (I used Kashmiri, but cayenne will work) – optional
• 1 small onion, coarsely chopped
• 2 cloves garlic, minced
• 1 tsp finely grated ginger
• 3-4 c baby spinach
• chopped cilantro and lime wedges for serving 
• rice for serving

Rinse the lentils, then transfer to a medium saucepan and add 3 c water.  Bring to a boil; skim some of the foam off, stir in the turmeric, reduce the heat to medium-low, partially cover, and simmer until tender (15+ minutes).  Remove from the heat and add 1 T lime juice and 1 tsp salt.

While the lentils cook, melt the ghee in a skillet over medium-high heat.  Add the mustard seeds, cumin seeds, and fennel seeds and cook just until the mustard seeds start to pop; reduce the heat to medium.  Stir in the chile powder and onion and cook until the onion is translucent – about 4-5 minutes.  Add the garlic and ginger and stir and fry another minute or so.  Add the spinach and the remaining 1/2 tsp of salt and cook just until the spinach is wilted – about 1 minute.  Remove from the heat and stir in the remaining tablespoon of lime juice – or a little more, to taste.

Gently mix the seasoned spinach and onion into the lentils.  Serve in bowls with rice on one side, lime wedges, and topped with cilantro.