Palak Daal

1 cup lentils (of your choice)
6 cups water
1/2 pound spinach, washed and finely chopped
1 Tbls ginger, peeled and finely chopped
1/2 tsp turmeric
2 medium green chile peppers, minced 
2 tomatoes chopped (I used a can of stewed tomatoes)
1/2 tsp salt

2 Tbls butter
1/2 teaspoon cumin seeds
1 tsp pure red chile powder
more salt to taste
juice of 1/2 a lemon
1/4 cup cilantro, chopped

In a large pot over medium-high heat combine the lentils and water.  Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chilies, and all of the tomatoes.  Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft.  You may need to add a bit more water during the cooking process to keep the lentils soupy.  After an hour and a half, stir in the salt.


In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop.  Now add the red chile powder and fry for another 30 seconds.  Add this putter mixture to the lentils and allow to cook for another 5 minutes.  Taste, and season with more salt if needed.  Add a little lemon juice at this point.  Serve topped with cilantro and the remaining green chiles.