Palak Daal (Spinach and Lentils)

Name: Palak Daal (Spinach and Lentils)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup white lentils; 0.5 lb spinach; 1 tbsp ginger; 0.5 tsp turmeric; 2 medium green chili peppers; 2 tomatoes; 0.5 tsp salt; 2 tbsp butter; 0.5 tsp cumin seed; 1 tsp pure red chili powder; 1 pinch asafoetida powder; more salt; 0.5 a lemon; 0.25 cup cilantro

Lentils, spinach and tomatoes simmered on the stove and spiced with ginger and turmeric for a South Asian dal. It's finished with cilantro and green chiles.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 90 min · 100 min total
Difficulty: medium

1
In a large pot over medium-high heat combine the lentils and 6 cups of water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy.
120 min
2
After an hour and a half, stir in the salt. In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. Serve topped with the cilantro and the remaining green chiles. Serve with rice.
1 min