Prepare the Spinach Sauce

• In a large pan, heat oil over medium heat. Sauté the onion for 3-4 minutes until they becomes translucent.
• Add garlic and ginger to the pan. Sauté until they become fragrant and golden.
• Stir in the spices: mustard seeds, cumin, and garam masala. Cook for an additional two minutes, allowing the spices to release their flavors. Reduce the heat to low.
• Add the spinach, fresh mint. Give it a few stirs until everything becomes well integrated.
• Transfer the spinach mixture to a blender and add 1/2 cups of water. Blend until it reaches the desired consistency. I like to leave a bit of texture.
• Pour the blended sauce back into the pan and set it over low heat. Avoid overheating so not to burn the spinach, overcooking will darken the beautiful green color.
• Stir in the yogurt, lentils, green peas and salt. Taste the mixture and adjust the salt to your preference.
• Top it off with a squeeze of lemon for a touch of acidity.
• Serve the Emerald Dal with basmati rice and naan bread.