PALAK DAL (SPINACH-LENTIL DAL WITH CUMIN AND MUSTARD SEEDS)

Monitor the spices and aromatics carefully during frying, reducing the heat if necessary to prevent scorching. Serve the dal with naan and basmati or another long-grain white rice.

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Name: PALAK DAL (SPINACH-LENTIL DAL WITH CUMIN AND MUSTARD SEEDS)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: not set
Ingredients: 1 1/2 cups (10 1/2 ounces) dried red lentils picked over and rinsed; 1 tablespoon grated fresh ginger; 3/4 teaspoon ground turmeric; 6 ounces (6 cups) baby spinach; 1 1/2 teaspoons table salt; 3 tablespoons ghee (or browned butter); 1 1/2 teaspoons brown mustard seeds; 1 1/2 teaspoons cumin seeds; 1 large onion chopped; 15 curry leaves roughly torn (optional); 6 garlic cloves sliced; 4 whole dried arbol chiles; I serrano chile halved lengthwise; 1 1/2 teaspoons lemon juice plus extra for seasoning; 1/3 cup chopped fresh cilantro

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INGREDIENTS

1 1/2 cups (10 1/2 ounces) dried red lentils ; picked over and rinsed
1 tablespoon grated fresh ginger
3/4 teaspoon ground turmeric
6 ounces (6 cups) baby spinach
1 1/2 teaspoons table salt
3 tablespoons ghee (or browned butter)
1 1/2 teaspoons brown mustard seeds
1 1/2 teaspoons cumin seeds
1 large onion ; chopped
15 curry leaves roughly torn (optional)
6 garlic cloves sliced
4 whole dried arbol chiles
I serrano chile ; halved lengthwise
1 1/2 teaspoons lemon juice ; plus extra for seasoning
1/3 cup chopped fresh cilantro

INSTRUCTIONS

2. Whisk lentils vigorously until coarsely pureed, about 30 seconds. Continue to cook until lentils have consistency of loose polenta or oatmeal, up to 5 minutes longer. Stir in spinach and salt and continue to cook until spinach is fully wilted, 30 to 60 seconds longer. Cover and set aside off heat.

3. Melt ghee in 10-inch skillet over medium-high heat. Add mustard seeds and cumin seeds and cook, stirring constantly, until seeds sizzle and pop, about 30 seconds. Add onion and cook, stirring frequently, until onion is just starting to brown, about 5 minutes. Add curly leaves (if using), garlic, arbols, and serrano and cook, stirring frequently, until onion and garlic are golden brown, 3 to 4 minutes.

4. Add lemon juice to lentils and stir to incorporate. (Dal should have consistency of loose polenta. If too thick, loosen with hot water, adding 1 tablespoon at a time.) Season with salt and extra lemon juice to taste. Transfer dal to serving bowl and spoon onion mixture on top. Sprinkle with cilantro and serve.

NOTES

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PALAK DAL (SPINACH-LENTIL DAL  WITH CUMIN AND MUSTARD SEEDS)

1 1/2 cups (10 1/2 ounces) dried red lentils picked over and rinsed
1 tablespoon grated fresh ginger
3/4 teaspoon ground turmeric
6 ounces (6 cups) baby spinach
1 1/2 teaspoons table salt
3 tablespoons ghee (or browned butter)
1 1/2 teaspoons brown mustard seeds
1 1/2 teaspoons cumin seeds
1 large onion chopped
15 curry leaves roughly torn (optional)
6 garlic cloves sliced
4 whole dried arbol chiles
 I serrano chile halved lengthwise
1 1/2 teaspoons lemon juice plus extra for seasoning
1/3 cup chopped fresh cilantro

1.	Bring 41/2 cups water, lentils, ginger, and turmeric to boil in large saucepan over medium-high heat. Reduce heat to maintain vigorous simmer. Cook, uncovered, stirring occasionally, until lentils are soft and starting to break down, 18 to 20 minutes.
2.	Whisk lentils vigorously until coarsely pureed, about 30 seconds. Continue to cook until lentils have consistency of loose polenta or oatmeal, up to 5 minutes longer. Stir in spinach and salt and continue to cook until spinach is fully wilted, 30 to 60 seconds longer. Cover and set aside off heat.
3.	Melt ghee in 10-inch skillet over medium-high heat. Add mustard seeds and cumin seeds and cook, stirring constantly, until seeds sizzle and pop, about 30 seconds. Add onion and cook, stirring frequently, until onion is just starting to brown, about 5 minutes. Add curly leaves (if using), garlic, arbols, and serrano and cook, stirring frequently, until onion and garlic are golden brown, 3 to 4 minutes.
4.	Add lemon juice to lentils and stir to incorporate. (Dal should have consistency of loose polenta. If too thick, loosen with hot water, adding 1 tablespoon at a time.) Season with salt and extra lemon juice to taste. Transfer dal to serving bowl and spoon onion mixture on top. Sprinkle with cilantro and serve.

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 5 Servings

Calories: 349
Calories from Fat: 100 (29%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 14.4mg		4 %
Sodium 742.9mg		26 %
Potassium 668mg		18 %
Total Carbohydrate 45.8g		13 %
	Dietary Fiber 12.3g	49 %
	Sugars, other 33.5g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 349

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