Chef Raghavan's Red Lentils with Spinach Dal
Experience the comforting, satiating, and nutritious flavors of Indian cuisine with this exquisite dish. Red Lentils with Spinach Dal is a staple in millions of Indian households worldwide. This particular dal cooks quickly, requires no presoaking, and is easy to assemble with a handful of essential ingredients.
Ingredients
| 1 | cup red lentils |
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| 2 | cups water |
| 2 | medium whole tomatoes |
| 2 (¼ | inch thick) slices unpeeled fresh ginger |
| 2 | fresh Thai chiles, or more to taste, stems discarded |
| ¼ | teaspoon ground turmeric |
| ¼ | 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
| 1. | Begin by rinsing the red lentils in a 3- to 4-quart pot with water. Gently rub the lentils between your fingertips to clean them, then drain. Repeat this rinsing process 3 or 4 times, or until the water runs clear. |
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| 2. | Place the drained lentils in the pot and add 2 cups of water, whole tomatoes, ginger slices, fresh chiles, and ground turmeric. Bring the mixture to a boil over medium-high heat, skimming and discarding any foam that may form. After about 5 minutes of cooking, when the tomato skin is loosened and wrinkled, transfer the tomatoes to a plate to cool. |
| 3. | Reduce the heat to medium and simmer the lentils, uncovered, stirring occasionally, until they are very tender and almost mushy, approximately 15 minutes. You will notice the lentil color changing from salmon to pale yellow as they cook. Keep the dal warm over low heat. |
| 4. | While the dal is simmering, peel and core the cooled tomatoes; discard the skins. Transfer the tomatoes to a blender, along with the ginger and chiles from the pot, and the cilantro. Blend until smooth, ensuring to scrape down the sides as needed, to create a thick, green-flecked tomato sauce. |
| 5. | In a large skillet, heat the ghee over medium-high heat until it shimmers. Add cumin seeds and let them sizzle until they turn reddish-brown and release a nutty aroma, approximately 10 seconds. Immediately add the baby spinach in handfuls, stirring to wilt. |
| 6. | Combine the wilted spinach mixture, tomato sauce, and salt into the warm lentils. Simmer the dal uncovered, stirring occasionally to let the flavors meld together, for about 5 minutes. |
Published on Jul 20, 2024 by Luminița