Smoky Mung and Spinach Dal

Dal is a staple for me, I make a pot at least once a week. Dal is basically any lentil or bean, and mung dal is this:

Dear Bill,
We are NOT eating Hmongs!!!
Your friend,
Kate

This is a good one that I've customized with garlic and smoked paprika, and what I'm serving Sunday. It's a great way to use early-summer spinach.

2/3 cup split mung/moong dal, without skins
6 cups water
2 tablespoons canola oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 medium onions, chopped
4 cloves garlic, sliced into thin rounds
1 teaspoon turmeric
1/2 teaspoon smoked paprika
a squirt of siracha, about a tablespoon, or more if you're like me
about 10-12 large spinach leaves, soaked, washed, de-stemmed and slivered
small bunch of cilantro, chopped
SALT-- this needs salt! At least a teaspoon, but I put in a little more. See what you think, but please-- don't be one of those no-salt people. You will be unhappy.

Rinse the dal in the pot you're going to cook it in. Swish the water around, let the dal sink, pour off the starch bubbles and as much water as you can. Repeat about 4-5 times. Once drained for the last time, add your 6 cups of water. Bring to a boil with a sprinkle of salt and a dribble of oil. This stuff is bubbly! It will make a mess on your stovetop! But don't worry, it will be OK. Crack the lid, turn the heat down to medium, and you can try the stick-a-wooden-spoon-in-there trick, which kinda works.

Heat the oil in a skillet, I always use the cast iron one. Once it's hot, add the mustard and cumin seeds which will slowly turn grey and more brown, respectively. The mustard will probably start popping around like Mexican jumping beans,  which means the skillet is now ready for the onions, then garlic. I sautee on med-high heat untill everything is translucent and slightly browned. This is called the "chaunk", and it will get added to the dal at the very end. Set aside as you wash and chop your spinach.

The dal will eventually soften and semi-dissolve as it's cooking, and when its fully cooked you can sort of whisk it into a purree with the salt, turmeric, smoked paprika, and siracha. On med-low heat, add the chopped spinach. Stir and let it wilt down. Add the chaunk (sauteed onion mix), turn off the heat, and let it sit for a little while. Stir in the cilantro and enjoy! I eat this either as a soup or over brown rice. See, beans aren't so bad! Personally, I believe that by eating them, we can save the world :)