spinach curry . . . ish.

Also known as my new favorite way to cook greens. (Except maybe Priya's spinach-tomato combination with coconut oil and some other yummy ingredients I can't remember . . . Priya, can you post that, pretty please?)

Anyway, this recipe is deceptively simple, but comes out chock full o'flavor. And it's super-easy . . . Auntie calls it "shortcut curry" :). Unfortunately, I've got no real measurements . . . back to guesstimates for this one!

1 tsp urad dal (little yellow lentils)
1 tsp mustard seeds
1/2 tsp cumin seeds
chopped onion -- maybe 2 tbs or so
minced garlic - 1-2 tsp
two or three fresh green chilis, sliced in half, lengthwise
a bunch of spinach (though I bet it would be awesome with kale or collards as well)

Heat about 2 tbs oil in a pan; add the dal, mustard seeds, and cumin and cook for about 30 seconds. Toss in the onion and garlic, adding more oil if needed; fry till they're soft and transluscent. Add the chilis, and fry for about 30 seconds. Toss in the spinach, adding a bit of water if needed. Cook till the leaves are at the desired consistency.