Spinach Daal

Tender lentils bound by fragrant ghee, where spinach leaves provide a soft texture. The aroma of golden garlic and toasted cumin dominates the dish.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 341
• Protein: 17 g
• Carbs: 35 g
• Fat: 9 g

Ingredients

• 250 g toor dal ( rinsed )
• 750 ml Mineral water
• 1 tsp Turmeric powder
• 300 g Spinach ( fresh, roughly chopped )
• 2 tbsp ghee
• 1 tsp Cumin seed
• 3 piece Garlic ( finely sliced )
• 1 piece Onion ( finely diced )
• 1 piece Hot chili pepper optional ( split in half )
• 1 tsp garam masala
• 1 tsp Gray sea salt
• 0.5 piece Fresh cilantro ( bunch chopped )

Instructions

1. Rinsing lentils

   Rinse the lentils under cold water, rubbing them between your hands. The water must run perfectly clear, without starchy cloudiness.

2. Cooking lentils

   Place lentils in a pot with mineral water and turmeric. Bring to a boil, then simmer over low heat until the lentils crush easily under the pressure of a fork.

3. The tempering (Tadka)

   In a small pan, heat the ghee. When it just starts to smoke, toss in the cumin seeds. They should sizzle. Add garlic, onion, and chili. Brown until the garlic turns a hazelnut color.

4. Sautéing spinach

   Toss the spinach into the pan with the aromatics. Let them wilt for a few seconds to coat them in fat and flavors, then pour the entire contents of the pan into the lentil pot.

5. Finishing touches

   Add salt, garam masala, and fresh coriander. Stir gently. The consistency should be creamy, coating the spoon but remaining fluid.

Chef's tips

• Never salt lentils at the start of cooking; it toughens the skin and prevents them from becoming creamy.
• The secret is in the Tadka: the ghee must be hot enough for the spices to release their essential oils instantly.

Storage

Keeps for 3 days in the refrigerator. The daal will thicken as it cools; add a splash of water before reheating gently.