- 1 cup chana dal (see note)
- 1 bulb fennel (with fronds)
- 1 medium yellow beet
- 1 large carrot, grated
- 1 cup onion, minced
- 2 tablespoons ghee (see note)
- 1 teaspoon cumin seeds
- 1-2 cinnamon sticks, large
- 1 teaspoon turmeric
- 2 tablespoons ginger, grated
- 2 teaspoons kosher salt
- 1 bunch (or 4 cups) spinach, washed and chopped
- 2 cups kale, chopped (optional)
- 1 lemon
Instructions: Soak the chana dal in water (enough to cover the top by 4 inches) for about an hour. Drain.
While the lentils soak, mince the bulb of the fennel and separate the stems and fronds at the top; chop and reserve the fronds for garnish. Peel and chop the yellow beet into ¼-inch pieces. Peel and grate the carrot and mince the onion.
In a large stockpot, heat up the ghee and add the cumin seeds. Let them pop and sizzle for a few seconds then add the onion, beet, minced fennel bulb, carrot, cinnamon sticks, turmeric, ginger and salt. Cook the vegetables on medium-high heat for 5-8 minutes until they have sweated and are translucent.
Add the drained chana dal and 4 cups of water. Bring the mixture to a boil then lower the heat and cover the stockpot. Let simmer for 45 minutes to an hour, checking on it periodically to add more water if it appears dry. Keep cooking the mixture until the lentils and vegetables are tender.