Spinach Daal
Ingredients
- 250 gtoor dal (rinsed)
- 750 mlMineral water
- 1 tspTurmeric powder
- 300 gSpinach (fresh, roughly chopped)
- 2 tbspghee
- 1 tspCumin seed
- 3 pcGarlic (finely sliced)
- 1 pcOnion (finely diced)
- 1 pcHot chili pepper (split in half)
- 1 tspgaram masala
- 1 tspGray sea salt
- 0.5 pcFresh cilantro (bunch chopped)
Method
Tender lentils bound by fragrant ghee, where spinach leaves provide a soft texture. The aroma of golden garlic and toasted cumin dominates the dish.
- 1
Rinse the lentils under cold water, rubbing them between your hands. The water must run perfectly clear, without starchy cloudiness.
- 2
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
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
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
Add salt, garam masala, and fresh coriander. Stir gently. The consistency should be creamy, coating the spoon but remaining fluid.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The daal will thicken as it cools; add a splash of water before reheating gently.
