After three weeks of world cuisine, all I've wanted to eat in the past week is Indian comfort food. Like this Sai Bhaji, the Sindhi combination of lentils and spinach.
Start by cleaning a bunch of spinach. Wash spinach, remove any tough stalks and chop the leafs into small bits. Heat a tsp of ghee in a pressure cooker. Drop in 1/2 tsp of cumin seeds and let them sizzle. Add one finely chopped onion and stir fry until it is lightly browned. Add one finely chopped tomato and cook for a couple of minutes. Add add 1/2 tsp of turmeric powder and salt to taste (1/2 tsp does it for me).
Drop the palak into the spices and stir for a few second till it wilts. Add 1/3 cup masur dal and 2 cups water. Close your pressure cooker and cook for 3 whistles. Add some garam masala and serve on top of plain rice.
Sai Bhaji traditionally uses chana dal (split peas), but they take longer to cook so if you want to make that version start by soaking chana dal for half an hour. The rest of the recipe remains the same but you will need more cooking time.