Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  masoor dal -- (red lentils)
     1/4      teaspoon  turmeric
     1/8      teaspoon  asafetida
  1                     saute medium of choice
                        [sks]
  2                     dried red chilies -- chopped
     1/2      teaspoon  black mustard seeds
     1/2      teaspoon  cumin seeds
     2/3           cup  chopped red onion
  8             cloves  garlic -- cut
                        into_1/4"_slivers
  6                     green chilies -- halved &
                        seeded
  1              large  tomato -- cut into 16 wedges
  2               cups  spinach -- packed & trimmed
  1                     salt to taste
  2        tablespoons  cilantro
     1/8      teaspoon  nutmeg

Preparation:

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.

Nutritional Information:

88 Calories (kcal); 1g Total Fat; (8% calories from fat); 5g Protein; 18g Carbohydrate; 0mg Cholesterol; 70mg Sodium