Indian Spinach Lentil Curry (Dal Palak) | Creamy and Spicy

Rinse the red lentils under cold water, then drain them. Finely chop the onion, crush the garlic, and finely grate the fresh ginger. Thoroughly wash the fresh spinach and coarsely chop it.

Heat the ghee in a deeper pan or pot over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent. Stir in the grated ginger and garlic, then cook for another 1 minute until fragrant.

Add the spices to the onion base: garam masala, ground turmeric, ground cumin, and salt. Stir quickly for half a minute to allow the spices to release their aromas without burning.