• 3/4 cup masoor dal (lentils)
• 3 tbsp water
• 3-1/2 cups coarsely chopped spinach (about 5 ounces by weight)
• 2 tbsp thinly sliced green onions
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp finely chopped seeded serrano chile
• 2 tsp all-purpose flour
• 3/4 tsp kosher salt
• 1/8 tsp baking powder
• 1 garlic clove, minced
• 3 tbsp peanut oil, divided

Wash lentils; place in a bowl. Cover with water to 2 inches above lentils. Cover and refrigerate 8 hours or overnight. Drain well. Place lentils and 3 tbsp water in a food processor; process until smooth, scraping bowl occasionally. Combine the pureed lentils, spinach, and next 7 ingredients (spinach through garlic), stirring well.

Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Drop lentil mixture by heaping teaspoons into pan. Cook 2 minutes on each side or until lightly browned. Remove from pan. Cover and keep warm. Repeat procedure with remaining oil and lentil mixture.