Spinach Dal

Spinach Dal

Cuisine: Indian
Prep time: 15-20 minutes
Cook time: 30 minutes
Chilli indicator: medium
Serving size: 4 (main dish)
Difficulty: easy-medium

Ingredients

• 1 cup uncooked masoor dal (red lentils)

• 2 cups spinach, roughly chopped

• 2 tablespoons ghee or oil

• 1 teaspoon ginger, grated

• 1 teaspoon garlic, grated

• 1 teaspoon red chilli powder

• 1 teaspoon turmeric powder

• 1 teaspoon cumin seeds

• 2 green chillies, split in two (optional depending on spice tolerance)

• 1 medium-sized brown onion, finely chopped

• 1 medium tomato, finely chopped

• 1 tablespoon lime or lemon juice

• Salt to taste

Method

1. Rinse the masoor dal 4-5 times to clean and then drain

2. Add 3 cups of cold water to the washed dal and soak for 10 minutes in a medium-sized saucepan

3. Place the saucepan on medium heat and cook the dal for 15 minutes. The texture should be soft and mushy when you press a lentil between your fingers

4. Turn off the heat and whisk the cooked dal in the saucepan till smooth (with a hand whisk or stick/immersion blender) for around 3 minutes. It should have a fairly smooth consistency. Keep the dal in the saucepan to the side for later use  

5. In a separate medium-sized pan, heat the ghee/oil till hot on a medium heat

6. Add the cumin seeds. When they crackle (should take under 1 minute) add the slit green chilli and chopped onion. Sauté until the onion starts to soften

7. Add the ginger, garlic, red chilli powder and turmeric powder and sauté for an additional 5 minutes. Make sure the spices are well coated in ghee/oil and that they do not burn

8. Add this tempered spice mix to the dal mixture

9. Add 1 cup of water, chopped tomato and spinach, and salt to taste to the dal mixture, mix and cook till the spinach wilts and the tomatoes have softened on medium heat (5-7 minutes)

10. Stir in the lime/lemon juice

11. Serve hot with rice

note: goes well with Bombay potatoes and jeera rice