Palak Dal Recipe

3      Reviews by:    Miller Smith   Palak Dal Recipe uses lentils, ginger, turmeric, onion, garlic, chili, curry leaves, arbol chilies, cumin, mustard seed, ghee, salt, spinach and cilantro in creating this tasty Indian recipe. Food Category:    Vegetables Cuisine Origin:    Indian    Servings:6 Nutrition facts:437 calories10.4 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   30 Minutes Total Time:   40 Minutes

INGREDIENTS

• 1 1/2 cups dried red lentils
• 1 tbsp fresh ginger, grated
• 4 1/2 cups water
• 3/4 tsp turmeric
• 1 large onion, chopped medium
• 6 cloves garlic, sliced
• 1 Serrano chili
• 15 curry leaves, torn
• 4 dried árbol chilies, whole
• 1 1/2 tsp cumin seeds
• 1 1/2 tsp mustard seeds
• 3 tbsp ghee
• 1 1/2 tsp salt.
• 6 oz baby spinach
• cilantro, chopped, for garnish
• cooked Basmati rice

DIRECTIONS

• Lentils should be checked for small pebbles. Rinse lentils and then place into a sauce pan. Add the ginger, water and turmeric to the sauce pan and stir to mix well.
• Place the sauce pan over medium-high heat and bring lentil mixture to a simmer, uncovered. Control heat as necessary to maintain a a vigorous simmer. Cook for 18 to 20 minutes, stirring occasionally.
• Cut chile in-half lengthwise. Place ghee into a 10 inch skillet over medium-high heat. Once ghee has melted and started to shimmer, add cumin and mustard seeds and let them sizzle for about 30 seconds, keeping a close eye on them as they will burn quickly. Add the onion and stir well. Cook for about 5 minutes and onions are starting to get a little brown on the edges. Add the garlic, curry leaves and the chiles, stirring to mix well. Turn off heat.
• When lentils have cooked, they should be beginning to break down. Using a whisk, whisk the lentils to turn them into a puree. Let lentils cook for another 5 minutes to allow them to reduce a little more. The desired consistency is that of loose oatmeal or polenta. Add salt and stir to mix well. Add the spinach to the lentils and allow the spinach to wilt down, gently stirring the spinach into the lentils. Serve lentils over rice and topped with onion mixture.

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