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Ingredients
4 servings
10.5 ozred lentils
picked over and rinsed
1 Tbspfresh ginger
grated
¾ tspground turmeric
6 ozbaby spinach
1 Tbspkosher salt
3 Tbspghee
1 ½ tspbrown mustard seeds
1 ½ tspcumin seeds
1onion
large, chopped
15curry leaves
roughly torn, optional
6 clovesgarlic
sliced
4whole dried arbol chiles
1Serrano chile
halved lengthwise
1 ½ tsplemon juice
extra for seasoning
⅓ cupfresh cilantro
chopped
Instructions
Step 1
In lg saucepan over med-high heat, bring to a boil 4½ cups water, lentils, ginger, and turmeric. Reduce heat to vigorous simmer. Cook uncovered, stirring occasionally, until lentils are soft and starting to break down, 18-20 min.
Step 2
Whisk lentils vigorously until coarsely pureed, about 30 sec. Continue to cook until lentils have a consistency of loose polenta or oatmeal, about 5 min longer. Stir in spinach and salt and cook until spinach wilts 30-60 sec. Cover and set aside off heat.
Step 3
Melt ghee in 10-inch skillet over med-high heat. Add mustard seeds and cumin seeds and stir constantly until seeds sizzle and pop, about 30 sec. Add onion and stir frequently until beginning to brown, about 5 min. Add curry leaves, garlic, arbols, and serrano and cook until onion and garlic are golden brown, 3-4 min.
Step 4
Add lemon juice to lentils and stir to incorporate. Adjust consistency to that of loose polenta with 1 Tbsp hot water at a time. Season with salt and lemon juice to taste. Serve with onion mixture spooned over top of dal and sprinkle with cilantro. Serve with naan and basmati rice.
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