Spinach puree:
A bag or box of spinach
Cilantro, chopped
A few pickled jalapenos
Fresh ginger, grated
One large tomato chopped or grated
Turmeric powder
Crushed coriander seed
Garam masala powder
Black pepper
Milk (I use hemp milk)
Lime juice
Feta cheese, crumbled (I prefer feta to paneer)
Cooked rice of choice
 
Place three or four cups of water into a microwave safe bowl and microwave for 3 or 4 minutes. Place spinach into bowl and submerge into the hot water. Let it sit for about two minutes. Drain the water and add cold water for about a minute. Drain out the water. Place the spinach into a food processor, add the cilantro, spices, tomato, lime and jalapeno. Heat the puree in a sauté pan. Add the milk and stir. Add the feta and mix well. Serve over rice.

1 cup Masoor dal (red)
About 4 cups of water
Curry powder (turmeric based)
Some ground pepper
1 knob ginger, grated
1 box baby spinach, chopped if not real small
1 bunch of cilantro, chopped
1 tomato, grated (I use a box grater and do not add the skin to recipe)
Cooked basmati rice

Cook dal (lentils), curry and ginger in water for about 20 minutes. Add more water if necessary. Take off heat. Add spinach, cilantro and grated tomato. When ready to serve re-heat gently. Pour over warm cooked basmati rice (can microwave to heat up if made earlier). Can add extra cilantro on top if desire.