Indian Dal Palak | Aromatic & Creamy

Rinse the basmati rice thoroughly under cold water until the water runs clear. Then bring to a boil with twice the amount of lightly salted water according to the package instructions, cover, and let simmer over low heat for about 12–15 minutes until absorbed.

Rinse the red lentils in a fine sieve with cold water. Finely dice the yellow onion. Peel and finely chop the garlic cloves and fresh ginger. Wash and drain the baby spinach.

Heat 1 tbsp of ghee in a large pot. Sauté the diced onion over medium heat until translucent. Add half of the chopped garlic and all of the ginger, and sauté for about 1 minute until wonderfully fragrant.