Spinach Daal with Ghee

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.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 347
• Protein: 19 g
• Carbs: 46 g
• Fat: 9 g

Ingredients

• 250 g moong dal ( rinsed )
• 300 g Spinach ( fresh, roughly chopped )
• 2 tbsp ghee ( for tempering )
• 750 ml Mineral water ( for cooking )
• 1 piece Yellow onion ( finely diced )
• 3 piece Garlic ( minced )
• 1 piece Hot chili pepper optional ( seeded and sliced )
• 1 tsp Turmeric powder ( for the lentils )
• 1 tsp Cumin seed ( whole )
• 1 tsp garam masala ( at the end )
• 1 tsp Ginger ground ( powdered )
• 1 pinch Gray sea salt ( to taste )
• 1 tbsp Lime juice ( for final acidity )

Instructions

1. Rinsing and soaking

   Rinse the lentils in cold water until the water runs perfectly clear. Soak for 10 minutes to soften the grain.

2. Cooking the lentils

   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. The Tarka (tempering)

   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. Integrating spinach

   Add spinach to the pan. Stir until they wilt and lose their volume. Sprinkle with garam masala and ginger.

5. Final assembly

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The daal thickens as it cools; add a splash of water when reheating.