Dal Palak

Tender lentils bound by freshly wilted spinach. The aroma of cumin toasted in ghee and a touch of fried garlic bring an earthy depth to the dish.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 368
• Protein: 19 g
• Carbs: 40 g
• Fat: 9 g

Ingredients

• 250 g toor dal ( rinsed )
• 1 L Mineral water
• 400 g Spinach ( roughly chopped )
• 2 tbsp ghee
• 1 piece Onion ( finely diced )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 1 piece Hot chili pepper ( sliced )
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp garam masala
• 1 pinch asafoetida
• 1 pinch Gray sea salt

Instructions

1. Cooking the lentils

   In a pot, combine washed lentils with water and turmeric. Bring to a boil, then simmer until lentils easily mash between fingers. They should form a coarse purée.

2. Aromatic base

   In a pan, heat the ghee. Throw in the cumin seeds: they should sizzle instantly. Add chopped onion and minced garlic. Sweat without browning until the onion is translucent.

3. Incorporating vegetables

   Add diced tomatoes and chili. Let them stew. Stir in roughly chopped spinach. Once wilted and dark green, pour the cooked lentils over the mixture.

4. Finishing touches

   Add garam masala and asafoetida. Stir vigorously to bind the flavors. If too thick, thin with a little hot water. The texture should coat the back of a spoon.

Chef's tips

• Don't overcook the spinach; it should retain its vibrant green color.
• The secret lies in the 'Tadka': the ghee must be hot enough to release the cumin's essential oils.
• Mash a few lentils against the side of the pot to naturally thicken the sauce.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors develop even more the next day.