Lentil Dal with Spinach and Tomato
India is by far one of the most memorable trips I’ve taken and a place I’d love to get back to. So naturally, it earns a section on the blog. India is life turned on its head — the scents, sights, and crowds that leave you a little stunned and possibly revolted. I can still recall traveling through Kerala and the taste of coconut sambar and mustard seeds on my tongue, heaped on fresh dosas I consumed daily.
One day, India will be a chapter in a cookbook I’m sure. For now, I cook through my favorite inspirational role model — Madhur Jaffrey — the Godmother of Indian cuisine. Her memoir “Under the Mango Trees” is a stunning read I highly recommend.
This Lentil Dal with Spinach and Tomato is a favorite of mine. Vegan, hearty, warming, and perfect with rice or naan. Made often to bring the smell of Indian cooking to my kitchen.
Lentil Dal with Spinach and Tomato
Serves, 2–3. I like to double this recipe and have leftovers over the week. Recipe adapted from Madhur Jaffrey’s Vegetarian India
Ingredients
11/2 cup red lentils (masoor dal), rinsed a few times until the water runs clear
1/2 tsp ground turmeric
11/2 tsp salt
3 tbsp olive oil, ghee, or peanut oil
1/2 tsp whole brown mustard seeds* see note
1/2 tsp whole cumin seeds
2 dried red chilies
7–8 curry leaves (I used bay leaves)
1 large onion (8 oz), peeled and diced
2 cloves garlic, peeled and minced
11/2 tsp fresh ginger, peeled and grated
2 medium-sized (10 oz) tomatoes, peeled and diced
5–6 oz spinach, washed and chopped into small pieces
1/4–1/2 tsp red chili powder, to taste (optional)
Freshly ground black pepper, to taste
Instructions
In a medium-sized pot, add the dal with 5 cups of water. Bring to a boil and skim off the bubbly froth as it rises to the top. Careful to not let it boil over! Stir in the turmeric, cover the pot partially with a lid and cook for 20-30 mins until soft. When done, add the salt to taste.
While the dal is cooking, heat the oil (or ghee) in a medium nonstick pan over medium-high heat. When hot, add the mustard seeds and fry for a few seconds until they start to pop. Immediately add the cumin seeds and fry for 5–6 seconds. Add the red chilies and fry until they darken in color. Add in the bay leaves(or curry leaves), stir once, and add the onions. Fry for 7–10 minutes until the onions are softened and browned.
Add the ginger, garlic and cook for another 2 minutes until golden and fragrant. Add the diced tomatoes and fry for 5–6 minutes until soft, mashing them slightly with the spoon as you cook. Add the spinach with 1/2 cup water. Stir and bring to a simmer until the spinach softens and shrinks in size, around 10 minutes.
When the dal has finished cooking, add the spinach mixture and stir well. Add red chili powder, salt to taste with freshly ground pepper. Serve hot with naan or rice and a generous dollop of yogurt. The leftovers keep in the fridge for 2–3 days. If it thickens over time, add a few spoonfuls of water.
Cooking notes:
If the mustard seeds pop crazily, cover the frying pan loosely with a lid.
The original recipe called for 1/2 ground asafetida, which you fry for a few seconds before the mustard seeds. I have omitted it since it’s not an ingredient I can find easily in western shops.