Growing up on meat and potatoes, this recipe was way outside my “norm.” However, after tasting the comforting and healing flavors, this recipe is one of my go-to’s.
In Hindi, dal = lentils. And palak = spinach (I like to substitute arugula in place of the spinach). I promise you won’t notice you’re eating two of the world’s healthiest foods in this indulgent-tasting classic Indian dish.
The two components to this dish include (1) the dal and (2) the spinach (or arugula) tadka. The dal itself is super simple: it’s just lentils, salt, turmeric, and lemon juice. Despite the simplicity, the end result is anything but bland. The spinach (or arugula) tadka is packed with warm, complex flavors from aromatics and whole spices bloomed in avocado oil.
You can make the dal itself a few days ahead of time; store in the fridge and reheat on the stove, adding a splash of water as needed to thin. Serve dal palak over rice if you prefer.
Dal
1 ½ cups (300g) red lentils, split red lentils or split yellow lentils
4 cups (960 mL) water
¾ teaspoon ground turmeric
1 ½ heaping teaspoons kosher salt, plus more to taste
1 ½ tablespoons freshly squeezed lime juice or lemon juice (from 1 small lime/lemon)
Spinach (or arugula) Tadka (recipe follows)
A squeeze of lemon juice, as needed
1 handful (12g) of cilantro leaves and tender stems, chopped
Instructions
- Rinse the lentils in a fine-mesh sieve until the water runs mostly clear.
- Add the rinsed lentils to a medium saucepan and cover with the water. Bring to a boil, and use a spoon to skim off foam as it comes to a boil.
- Reduce the heat to a simmer, stir in the turmeric, and partially cover the pan. Simmer for 20 to 30 minutes (split lentils should be done around 20 minutes), or until lentils are soft and tender and mostly broken down.
- Using a whisk, whisk vigorously until the lentils are somewhat pureed, 1 minute. (If they aren’t easily pureed, cook for a bit longer.) Cook for a few more minutes, whisking occasionally, until the lentils are completely soft and mashed and the dal has thickened.
- NOTE: You can also use an immersion blender to coarsely puree the dal instead.
- Stir in the 1 heaping teaspoon kosher salt and lime/lemon juice. Taste, adding more salt or lime/lemon juice as desired. Keep the dal warm over the lowest heat while you cook the Spinach (or arugula) Tadka.
- Pour the Spinach (or arugula) Tadka on top of the dal and stir in. Taste, adding a squeeze of lemon juice and season with salt as needed. Garnish with cilantro
Spinach (or Arugula) Tadka
- 3 to 4 tablespoons unrefined avocado oil
- 1 ½ teaspoon black (or brown) mustard seeds
- 1 ½ teaspoon cumin seeds
- 1 medium yellow onion, finely diced
- 4 fat (or 6 medium) garlic cloves, finely chopped or thinly sliced
- 1 ½-inch (4 cm) piece fresh ginger, peeled and sliced into thin matchsticks
- 1 serrano or jalapeño pepper, finely chopped (optional)
- 2 to 5 dried red chile peppers, torn in half (optional)
- 20 fresh curry leaves (optional but highly recommended)
- 5 ounces (140g) baby spinach or arugula (arugula is recommended over spinach)
Instructions
- Measure the mustard seeds and cumin seeds together; the garlic, ginger, and serrano together; and the dried chiles, curry leaves and asafetida, if using, together.
- Heat a medium or large frying pan over medium-high heat with 3 tablespoons of the oil.
- Once the oil is hot and shimmering, add the mustard seeds and cumin seeds. Shake the pan back and forth or stir frequently. Once the mustard seeds start popping (it should happen pretty quickly), add the onion and a pinch of salt. Reduce the heat to medium. Cook, stirring occasionally, until the onions are nicely golden brown, 6 to 8 minutes.
- Add in the garlic, ginger, and serrano if using. Cook for 60 to 90 seconds, stirring frequently.
- Add in the dried chiles and curry leaves, if using. Cook for just 30 seconds, stirring frequently.
- If the oil has dried up, add ½ to 1 tbsp more oil. Add about half of the spinach or arugula and ¼ teaspoon kosher salt. Use tongs to toss the spinach or arugula and stir very frequently. Once wilted and there’s space, add the second half of the spinach or arugula and stir fry until it’s all wilted, 1 to 2 minutes.
- Immediately take the spinach (or arugula) tadka off the heat, and stir into the warm dal.
Notes
- If you want just a little heat, remove the white membranes from the green chile pepper first.
- Dried red chile peppers are often used in tadkas (the tempered spiced oil poured on top of many kinds of Indian dals). There’s a wide variety of dried red chile peppers. For mild heat but great flavor, use mild chiles like anaheim peppers or guajillo chiles. For spicy, use chiles like chiles de arbol or dried Thai chiles. You can find a variety at both Indian and Mexican grocery stores.
- Fresh curry leaves bring the most incredible flavor to the tadka. You can find them at Indian grocery stores; here are tips for storing them. Or, you can buy dried curry leaves online; they’re less pungent, so use more, about 30 leaves.