Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           channa dal -- (yellow lentils)
   3      tablespoons   oil -- (to 4)
   1      piece         ginger root -- (1 inch), minced
   6      cloves        garlic -- chopped
   1      bunch         spinach -- chopped
   1                    potato -- peeled and chopped
   1      large         carrot -- chopped
     1/2                eggplant -- chopped
   2      large         tomatoes -- chopped
   1                    onion -- chopped
   2                    serrano peppers -- chopped
   2      cups          water
     1/4  teaspoon      turmeric
   1      sprig         mint leaves
   1      teaspoon      ground coriander
   2      tablespoons   dried fenugreek
                        salt
   2      teaspoons     lemon juice
                        chopped cilantro -- for garnish

Preparation:

Active Work Time: 40 minutes Total Preparation Time: 1 1/2 hours Serve this with basmati rice, cucumber-yogurt raita and pappadums. Channa dal (yellow lentils) and dried fenugreek can be found at Indian markets. Soak the channa dal in enough water to cover for 1 hour. Heat the oil in a large saucepan over medium heat, add the ginger and garlic, and cook until fragrant (about 1 minute). Add the spinach, potato, carrot, eggplant, tomatoes, onion, serranos and drained channa dal. Add the water, turmeric, mint, coriander, fenugreek and salt to taste and bring to a boil. Cover, reduce the heat and simmer the mixture until the dal is soft, about 25 to 30 minutes. Using an immersion blender, mash the vegetables and dal until blended, but so that you have some bits of vegetables and whole dal left. Do not puree. The dish should be creamy. (Mama always used an old-fashioned wooden churner-type of a beater and later moved onto a manual beater. I prefer a hand-held electric mixer). Add the lemon juice and stir well. Garnish with the cilantro.