NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

1 cup non-fat Greek yogurt

0.5 medium whole wheat roti

0.5 tsp ghee

0.5 cup diced yellow onion

1 tsp minced garlic

1 tsp minced ginger

0.5 tsp turmeric powder

0.5 tsp cumin seeds

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 cup water

PREPARATION

• 1

  Rinse the red lentils under cold water until the water runs clear and set them aside.

• 2

  Heat the ghee in a medium pot over medium heat and add the cumin seeds, toasting them until they begin to sizzle.

• 3

  Add the diced onion, minced garlic, and minced ginger to the pot, sautéing until the onions are soft and translucent.

• 4

  Stir in the turmeric powder, sea salt, and black pepper to coat the aromatics.

• 5

  Pour in the rinsed lentils and the water, then bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and have reached a creamy consistency.

• 7

  Stir in the fresh spinach leaves until they are just wilted and remove the pot from the heat.

• 8

  Warm the whole wheat roti in a dry skillet for 30 seconds per side and serve the daal in a bowl topped with a generous dollop of Greek yogurt.