Spinach dal

Adapted from a Care2 recipe.

1 1/2 cups lentils
4 cups water
2 dried chiles, left whole
1/2 teaspoon curry powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon cumin
1 cup chopped onions
4 cups chopped fresh spinach
1 teaspoon freshly-grated ginger root (plus a couple shakes of ginger powder)
1 tablespoon fresh lemon juice
Add washed lentils to a medium pot and cover with the four cups of water. Add the dried chiles, curry, and salt. Bring to a boil, then reduce heat and simmer, stirring often, until lentils are very tender, about 35 minutes. Add water if necessary to keep lentils from sticking.
About 10 minutes from the end of the lentil cooking time, heat the oil in a small saucepan. Stir in onions, cumin and ginger and cook for about 5 minutes, until onions are softened and translucent. Add spinach and continue cooking for 5 more minutes.
When the lentils are cooked, remove the chiles and discard them. Add the onion-spinach mixture to the lentils, then add the lemon juice and salt to taste. Stir to combine.
May be served on top of rice, or alongside bread.