Title: Spinach dal andrah pradesh style
 Categories: Indian
      Yield: 1 Servings
 
    2/3 c  Masoor dal (red lentils)
    1/4 ts Turmeric
    1/8 ts Asafetida
      1    Saute medium of choice
           [sks]
      2    Dried red chilies, chopped
    1/2 ts Black mustard seeds
    1/2 ts Cumin seeds
    2/3 c  Chopped red onion
      8    Cloves garlic, cut
           Into_1/4"_slivers
      6    Green chilies, halved &
           Seeded
      1 lg Tomato, cut into 16 wedges
      2 c  Spinach, packed & trimmed
      1    Salt to taste
      2 tb Cilantro
    1/8 ts Nutmeg
 
  Wash the dal.  In a large non-stick saucepan add the dal, turmeric,
  asafetida, and 2 cups water.  Bring to a boil, stirring often. Reduce
  the heat to low and simmer, partially covered for 20-25 minutes,
  until the dal is cooked to a thick puree. Stir occasionally to
  prevent sticking. Remove from heat.
  
  Heat saute medium in a non-stick skillet or wok.  Add dried red
  chilies and stir until they turn light brown. Add mustard seeds, stir
  until they crackle. Add cumin. Stir. Add onions, saute until
  translucent, 1-2 minutes. Add garlic and green chilies and stir until
  onion turns light brown, 2-3 minutes.  Add tomato, stir until the
  skin curls. Add dal and 1-1/2 cups water.  Stir, boil and cook for
  4-5 minutes until it is a medium soupy consistency.  Add spinach,
  cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and
  nutmeg.