Spinach dal

Nothing comforts like a big bowl of hot dal and rice. Different varieties of lentils can be used to make dal but I love the red lentils in this recipe.

Ingredients

1 cup of red lentils (rinsed well)

1 tsp ground turmeric

Salt, to taste

6 cups of baby spinach

3 tsp oil or 1 tsp vegan butter

1 tbsp cumin seeds

1-2 dried red chili pepper (or red pepper flakes, as needed)

1 shallot, finely chopped

3 cloves of minced garlic

1 large tomato, chopped

Pinch of asafoetida (found in South Asian grocery stores)

1/4 tsp ground cayenne (optional, for some added heat)

Fresh cilantro, as needed (stems and leaves, separated and both finely chopped)

A few curry leaves (optional)

Fresh lemon juice, as needed

Instructions

In a large saucepan, over medium-high, combine the lentils with ground turmeric, salt and just enough water to submerge them

Bring them to a boil and then reduce to simmer. Make sure you stir the lentils frequently.

When the lentils are creamy and tender (takes about 20 minutes), add the fresh spinach to them and continue to simmer for 3-5 minutes

Reduce heat and with the help of an immersion blender, carefully blend the lentils and spinach until chunky, with some large bits. If you do not have an immersion blender, you can use the back of a spoon and mash some of the lentils and spinach.

Add a cup of hot water and whisk until combined

Off heat and set aside

Tempering (tadka)

In a medium skillet, heat oil, add cumin seeds and dried red pepper, stir until they start to sizzle.

Stir in the chopped shallot and crushed garlic.

Cook stirring often until slightly brown and then add the tomatoes, 1/4 of hot water, ground cayenne, salt, cilantro stems, curry leaves (if using), and cook stirring occasionally, until most of the liquid has evaporated

Turn off heat

Pour the tempering on to the lentils and cover immediately until it is time to serve

When ready to serve, stir well, taste and season with salt, if required

Add fresh lemon juice, as needed

Sprinkle the cilantro leaves

Serve hot with brown or white rice

It is best to make the “tadka” (tempering) only after the lentils have finished cooking.