Spinach Daal with Ghee
Ingredients
- 250 gmoong dal (rinsed)
- 300 gSpinach (fresh, roughly chopped)
- 2 tbspghee (for tempering)
- 750 mlMineral water (for cooking)
- 1 pcYellow onion (finely diced)
- 3 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and sliced)
- 1 tspTurmeric powder (for the lentils)
- 1 tspCumin seed (whole)
- 1 tspgaram masala (at the end)
- 1 tspGinger ground (powdered)
- 1 pinchGray sea salt (to taste)
- 1 tbspLime juice (for final acidity)
Method
A creamy lentil base where spinach adds earthy freshness. The aroma of cumin toasted in clarified butter hits the nose as soon as the pot is opened.
- 1
Rinse the lentils in cold water until the water runs perfectly clear. Soak for 10 minutes to soften the grain.
- 2
Place lentils in a pot with mineral water and turmeric. Bring to a boil, then lower heat. Skim off the white foam. Cook until lentils mash easily with a fork.
- 3
In a pan, heat the ghee. When it starts to smoke slightly, throw in the cumin seeds. As soon as they crackle, add onion, garlic, and chili. Sauté until the onion is deeply golden.
- 4
Add spinach to the pan. Stir until they wilt and lose their volume. Sprinkle with garam masala and ginger.
- 5
Pour the pan contents into the lentils. Season generously with salt. Simmer for 2 minutes for flavors to meld. The texture should be creamy and coat the back of a spoon. Finish with lemon juice.
Frequently asked questions
How do you get this dish right?
- Never salt lentils at the start of cooking; it toughens the skin and slows the process.
- The secret is in the Tarka: let the spices infuse the hot ghee without burning them.
- If the daal is too thick, loosen it with a bit of boiling water at the end.
How long does this dish keep?
Keeps for 3 days in the fridge. The daal thickens as it cools; add a splash of water when reheating.
