Members recipe 
Rice, Grains & Curries · Indian
Red Lentil and Spinach Dal with Brown Basmati
Red lentils collapse into a thick, golden stew brightened with tomato, ginger and a final sizzle of spiced oil. Wilted spinach makes it heartier, and nutty brown basmati turns this pantry supper into a satisfying plate.
Test kitchen note: Pour the hot spiced tadka over the dal right before serving; the crackle releases a burst of aroma that fades if made too early.
Method 6 steps
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