Palak Dal Curry

Ingredients

• 250 g Lentils
• 300 g Spinach
• 200 g Onion
• 12 g Garlic
• 15 g Ginger
• 200 g Tomato
• 20 ml Vegetable oil
• 4 g Cumin
• 3 g Turmeric
• 6 g Ground Coriander
• 2 g Chili flakes(optional)
• 13 g Salt
• 1 g Black pepper
• 1700 ml Water
• 1 Lime(optional)
• 300 g Basmati Rice(optional)

Method

1. 1

   Prep: dice the onion and tomato. Finely chop the garlic and ginger. Rinse the red lentils in a sieve until the water runs less cloudy. If using, rinse the basmati rice.

2. 2

   Heat vegetable oil in a deep pot over medium heat. Add onion and cook until softened and lightly golden at the edges, stirring occasionally.

3. 3

   Stir in garlic and ginger for 1 minute. Add cumin, turmeric, ground coriander, chili flakes (optional), black pepper, and salt; cook 30 seconds until fragrant. Add tomato and cook until it breaks down into a thick, jammy paste.

4. 4

   Add red lentils and 1100ml water. Bring to a boil, then reduce to a steady simmer. Cook uncovered, stirring often (lentils can catch), until the lentils are fully broken down and the dal is thick and cohesive.

5. 5

   Stir in spinach a handful at a time until fully wilted and the curry turns deep green. Simmer 2 minutes to meld. If it’s thicker than you like, loosen with 50–150ml water; if too thin, simmer 2–3 minutes more. Finish with lime juice (optional).

6. 6

   Optional rice: simmer basmati rice with 600ml water and 3g salt until tender and the water is absorbed. Serve the palak dal over rice.