Instructions: * Note: Channa dal (yellow lentils) and dried fenugreek can be found at Indian markets.

Soak the channa dal in enough water to cover for 1 hour.

Heat the oil in a large saucepan over medium heat, add the ginger and garlic, and cook until fragrant (about 1 minute). Add the spinach, potato, carrot, eggplant, tomatoes, onion, serranos and drained channa dal. Add the water, turmeric, mint, coriander, fenugreek and salt to taste and bring to a boil. Cover, reduce the heat and simmer the mixture until the dal is soft, about 25 to 30 minutes.

Using an immersion blender, mash the vegetables and dal until blended, but so that you have some bits of vegetables and whole dal left. Do not puree. The dish should be creamy. (Mama always used an old-fashioned wooden churner-type of a beater and later moved onto a manual beater. I prefer a hand-held electric mixer). Add the lemon juice and stir well. Garnish with the cilantro. Serve with basmati rice, cucumber-yogurt raita and pappadums.

This recipe yields 8 servings.

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