Spinach Dal

Peel and mince the ginger. Peel and chop the onion. Place a large skillet over medium heat and add 1 tbsp vegetable oil. Once hot, add the ginger and onion and cook until fragrant, about 2 to 4 minutes. Add the garam masala and Indian spice blend.

Sort the chana dal and add them to the skillet along with 2½ cups water. Bring to a boil and reduce heat to low. Cover dal and simmer, stirring occasionally, until they are tender, about 18 to 20 minutes.

Place a small saucepan over medium-high heat and add the almonds. Toast until fragrant and lightly browned, about 5 minutes. Transfer almonds to a small bowl and add the basmati rice and 1½ cups water to the saucepan. Bring rice to a boil, cover and reduce heat to low. Simmer until the rice is cooked and all of the water is absorbed, about 15 to 18 minutes.

Add the spinach and ¼ cup water to a blender with a pinch of salt and pepper. Blend on high until smooth.

Pour the spinach purée into the skillet with the dal. Bring dal to a simmer, season with salt and pepper, and cook until thickened, about a minute. Fluff the cooked basmati rice with a fork and stir in the toasted almonds and golden raisins.

To serve, divide the basmati rice pilaf between large shallow bowls and top with the spinach dal. Dollop with mango chutney.