Palak Dal

Serves – 12

Time – 45 minutes

INGREDIENTS

3 cups dried red lentils (rinsed)
2 teaspoons ground turmeric
1 tablespoon salt
6 ounces (6 cups) spinach chopped ( I use the Costco salad pack)
3 tablespoons butter or ghee or vegetable oil
3 teaspoons mustard seeds
3 teaspoons cumin seeds
2 large onions, chopped
2 twigs curry leaves (about 20 leaves), chopped
6 garlic cloves (thinly sliced) or 1 tablespoon garlic paste
2-3 tablespoons grated fresh ginger
6 whole dried red chilies
6 green chilies, halved lengthwise (remove seeds if you don’t want it to be hot)
2 tablespoons table salt
⅓ cup chopped fresh coriander leaves (cilantro)

STEPS

1. Add 6 cups of water, 3 cups of red lentils, and 2 tsp turmeric powder to a pressure cooker. Cook for 3 whistles. Wait until the pressure dies and then open the cooker.
2. Using a masher, mash the lentils until coarsely pureed. If the lentils are too thick add hot water so they are about a thick soup consistency. Stir in chopped spinach and 1 tablespoon salt and continue to cook until spinach is fully wilted, about 5 minutes. Cover and set aside off heat.
3. Melt butter or ghee in a 10-inch skillet over medium-high heat. Add mustard seeds and cumin seeds. Wait until the seeds sizzle and pop. Add onion, curry leaves, garlic, ginger, curry leaves, green chilies and red chilies together and cook until onion are golden brown, about 5-10 minutes.
4. Mix about 3/4^th of the onion mixture in step 3 to the lentil and give it a good stir.
5. Transfer dal to a serving bowl and spoon in the remaining 1/4^th of the onion mixture on top. Sprinkle with cilantro and serve.