Dal Palak

Red lentils, or masoor dal, are a weeknight dinner superstar: They’re inexpensive, quick-cooking, and endlessly versatile. “I often cook a lot of masoor dal over the weekend to quickly flavor during the week for last-minute meals,” says cookbook author and Brooklyn Delhi founder Chitra Agrawal. “This dal palak packed with spinach is one of my go-to ways to use it.” If you’re strapped for time, Agrawal suggests throwing in baby spinach straight from the package rather than washing and chopping mature spinach leaves. For an extra savory note, add a big pinch of asafetida to the melted ghee when you add the seeds.