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Raghavan's Palak Masoor Dal (Red Lentils with Spinach)
Raghavan's Palak Masoor Dal (Red Lentils with Spinach)
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Quick and satisfying Indian red lentil and spinach dal, no soaking required, perfect for a cozy meal at home.
Ingredients:
  • 1 cup red lentils
  • 2 cups water
  • 2 medium whole tomatoes
  • 2 (1/4 inch thick) slices unpeeled fresh ginger
  • 2 fresh Thai chiles, or more to taste, stems discarded
  • 0.25 teaspoon ground turmeric
  • 0.25 cup firmly packed fresh cilantro leaves and tender stems
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 8 ounces fresh baby spinach, coarsely chopped
  • 1 teaspoon coarse sea salt
Instructions:
  • Give the lentils a good rinse in a 3- to 4-quart pot, rubbing them between your fingertips to remove any debris. Drain and repeat until the water runs clear.
  • In a pot, combine drained lentils with 2 cups of water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming off any foam that forms. Once the tomato skins start to loosen and wrinkle, usually after around 5 minutes, remove the tomatoes and place them on a plate to cool.
  • Simmer lentils over medium heat, stirring occasionally, until very tender and almost mushy, about 15 minutes. (Note: Lentils will change color from salmon to pale yellow while cooking.) Keep warm on low heat.
  • Peel and core the cooled tomatoes, discarding the skins. Transfer the tomatoes to a blender along with the ginger, chiles, and cilantro from the pot. Blend until smooth, ensuring to scrape down the sides until you achieve a thick, green-flecked tomato sauce.
  • In a large skillet over medium-high heat, heat ghee until it shimmers. Add cumin seeds and cook until they turn reddish brown and smell nutty, about 10 seconds. Quickly add spinach in handfuls, stirring until wilted.
  • Combine spinach mixture, tomato sauce, and salt into the warm lentils. Simmer uncovered for about 5 minutes, stirring occasionally to blend the flavors.

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