Palak Dal Curry

• Green Lentils(250 g)
• Spinach(300 g)
• Onion(1½)
• Garlic(3 cloves)
• Ginger(15 g)
• Tomato(1½)
• Rapeseed Oil(1½ tbsp)
• Cumin(1½ tsp)
• Turmeric(1 tsp)
• Ground Coriander(1 tbsp)
• Chili flakes(1¼ tsp)optional
• Salt(2¼ tsp)
• Black pepper(½ tsp)
• Lime(1)optional
• Basmati Rice(300 g)optional

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Set aside. Finely chop {Onion}. Finely chop {Tomato}. Grate {Ginger}. Finely chop {Garlic}.

   ~10 min

2. 2

   Add {Basmati Rice}, {Water}, and {Salt} to a pot. Bring to a boil, cover, then reduce heat to low and cook until the rice is tender and the water is absorbed.

   ~15 min

3. 3

   Meanwhile, heat {Vegetable oil} in a deep pot over medium heat. Add {Onion} and cook until softened and lightly golden. Stir in {Ginger} and {Garlic} for 1 minute until fragrant.

   ~8 min

4. 4

   Add {Cumin}, {Turmeric}, {Ground Coriander}, {Chili flakes}, {Black pepper}, and {Salt}. Stir for 30 seconds, then add {Tomato} and cook until it breaks down into a thick, jammy paste.

   ~6 min

5. 5

   Stir in {Lentils} and {Water}. Bring to a boil, then reduce to a steady simmer, stirring occasionally, until the lentils have fully broken down and the dal is thick.

   ~18 min

6. 6

   Add {Spinach} in handfuls, stirring until wilted and the dal turns deep green. Simmer briefly to thicken, then squeeze in {Lime} and adjust seasoning with more {Salt} and {Black pepper} if needed. Fluff the rice and serve the palak dal over it.

   ~3 min