Delicious Spinach Lentils (Print Version)
# Ingredients:
→ Pre-Prep
01 -
3/4 cup of masoor dal, drained after rinsing
02 -
Half a pound of spinach, chopped into strips after washing
03 -
¾ cup of chana dal (or toor dal/moong dal) soaked in water with a touch of baking soda
→ Dal
04 -
4 dry red chilies
05 -
4 tbsp of avocado oil or olive oil
06 -
2 tsp of ground coriander
07 -
2 tsp of chopped green chili (optional, remove seeds if you're avoiding spiciness)
08 -
1 medium-sized onion, peeled, sliced thin, and about 1 cup in quantity
09 -
2 tsp of cumin seeds
10 -
7 fresh garlic cloves (grated or minced into roughly 2 tbsp)
11 -
1 tsp of turmeric powder
12 -
1 large tomato, chopped to make about a cup
13 -
1½ tsp of fresh ginger, finely grated
14 -
1 tsp of chili powder (use Kashmiri chili powder, if possible)
15 -
4 cups water
16 -
1 tsp of garam masala
17 -
1 tsp of kasuri methi (dry fenugreek leaves, optional)
18 -
2 tsp of fresh lemon juice
19 -
1 tsp salt, adjust to your liking
→ Garnish
20 -
1 tablespoon of ghee (use only if preferred)
21 -
2 tbsp of cilantro, chopped up
# Instructions:
01 -
Start by washing the spinach thoroughly to remove dirt, then pat it dry. Roll up the clean leaves, and chop into fine strips. Rinse lentils under running water until it's clear. If you're using husked yellow lentils, soak them for at least 60 minutes beforehand. For frozen spinach, skip chopping and directly refer to extra tips.
02 -
Warm up oil in a medium pan over low-medium heat. Toss in the onions and cook until they're deep golden, which takes about 20 to 25 minutes. Once ready, strain out the fried onion slices with a spatula, let the extra oil drip off, then put them into a small container to save for later.
03 -
Make sure your oil is hot enough before tossing in cumin seeds. Let them pop, then stir in the grated garlic and dry red chilies. Move them around until the garlic starts browning slightly. Add a portion of the fried onions back, then remove the pot/pan off heat. Stir chili powder into the mix to prevent the spices from burning. Reserve half of this flavored mixture for later decoration.
04 -
Throw in the chopped tomato pieces and simmer till soft and tender. Blend in the grated ginger, green chili bits, turmeric, garam masala, coriander powder, and kasuri methi. Stir everything so it mixes evenly.
05 -
Pour soaked lentils and 4 cups of water into the pan. Increase heat until it starts to boil, then turn to low flame. Stir, cover with a lid, and simmer for roughly 30 minutes. Once the lentils soften into a thick, not-too-runny mush, sprinkle in salt. Keep going until it's well cooked.
06 -
Mix the sliced spinach leaves, some of the saved onion-oil mixture, and cilantro into the pot. Let it bubble for another 5-10 minutes. Pour in the lemon juice, stir again, and tweak the seasoning if needed.
07 -
Scoop the dal into a serving bowl or dish. Add the leftover onion-spice oil from earlier on top, sprinkle some cilantro, and drizzle ghee if that’s your thing. Serve with warm rice or enjoy as it is.
# Notes:
01 -
To make it creamier, use an immersion blender to partially blend some of the cooked lentils.
02 -
Kasuri methi brings in a nice flavor punch but isn't mandatory.
03 -
Always make sure spices don't burn by keeping the heat under control.