Palak Spinach Dal (Print Version)
# Ingredients:
→ Prep Work
01 -
¾ cup of masoor dal, washed and drained
02 -
¾ cup of chana dal soaked with a pinch of baking soda, or swap with toor dal or moong dal
03 -
½ pound of spinach, rinsed, dried with paper towels, and sliced into thin strips
→ Dal Base
04 -
4 dried red chilies
05 -
4 tablespoons of avocado oil or olive oil
06 -
1 teaspoon of powdered turmeric
07 -
7 garlic cloves, finely grated (equals about 2 tablespoons)
08 -
2 teaspoons of garam masala
09 -
1 teaspoon of chili powder (Kashmiri preferred)
10 -
1 medium onion, peeled, quartered, and sliced thinly (makes about 1 cup)
11 -
2 teaspoons of ground coriander
12 -
2 teaspoons of chopped green chili (take the seeds out if you prefer it less spicy)
13 -
1 teaspoon of kasuri methi (optional, this is dried fenugreek leaves)
14 -
4 cups of water
15 -
1½ teaspoons of fresh grated ginger
16 -
2 teaspoons of freshly squeezed lemon juice
17 -
1 teaspoon of salt
18 -
1 large tomato, diced (about 1 cup)
19 -
2 teaspoons of cumin seeds
→ Toppings
20 -
1 tablespoon of ghee, optional
21 -
2 tablespoons of chopped cilantro
# Instructions:
01 -
Rinse your lentils until the water runs clear, then set them aside to drain. If you’re using chana dal instead of masoor dal, soak it in water with baking soda for about an hour before cooking. For spinach, wash thoroughly, dry with a towel, roll the leaves up, and cut into thin slices. Swap out fresh spinach for frozen if needed (check optional notes for this adjustment).
02 -
In a pot on medium heat, warm up your oil and toss in the sliced onions. Stir occasionally and cook until the onions are a nice golden-brown color, about 20-25 minutes. Scoop the onions out with a spatula, press out any extra oil, and transfer them to a small bowl.
03 -
Once the oil is hot, throw in the cumin seeds and let them pop. Quickly stir in grated garlic and dried red chilies, cooking until garlic becomes lightly golden. Return the fried onions to the oil, turn off the heat, and mix in the chili powder. Set aside half of this spiced mixture in the separate bowl for topping later.
04 -
Drop the chopped tomatoes into the same pot and let them soften. Once they break down, mix in the grated ginger, green chilies, turmeric, ground coriander, garam masala, and optional kasuri methi leaves. Cook gently, stirring often, to prevent burning.
05 -
Pour the drained lentils into the pot and add the 4 cups of water. Turn up the heat to bring to a boil, then lower it to a simmer. Put a lid on and cook gently for about half an hour. Add salt as you go and keep cooking until the lentils are soft and creamy but still have some liquid in the pot.
06 -
Toss the spinach into the pot, along with half of the spiced onion mixture you put aside earlier and some chopped cilantro. Let this cook for another 5-10 minutes. Squeeze in lemon juice and taste to adjust the salt or seasoning.
07 -
Scoop the dal into a serving bowl. Decorate the top with the rest of your spiced onion mix, a sprinkle of fresh cilantro, and a drizzle of ghee if you like. Best enjoyed warm with fluffy white rice.
# Notes:
01 -
For thicker dal, use an immersion blender to puree a small portion after cooking.
02 -
Kasuri methi gives a lovely touch of flavor but isn’t mandatory for this dish.
03 -
Never rush frying the spices. Keep the heat controlled and stir often to avoid burning them.