Dal Palak
Ingredients
- 250 gtoor dal (rinsed)
- 1 LMineral water
- 400 gSpinach (roughly chopped)
- 2 tbspghee
- 1 pcOnion (finely diced)
- 3 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 1 pcHot chili pepper (sliced)
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tspgaram masala
- 1 pinchasafoetida
- 1 pinchGray sea salt
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Flavors develop even more the next day.
