Spinach Lentil Dal by
SPINACH: If using fresh spinach, be sure to use baby spinach, as mature spinach and its stems can be bitter.
Cook black lentils according to package or try the pasta cooking method: simply boil 1 1/4 cups dry lentils in 6 cups of salted water until just tender, strain. The size of the lentil will determine cooking time. Little black lentils take 20-30 minutes.
Feel free to sub other whole lentils for the black lentils. Feel free to sub with other greens for the spinach.
Cook Basmati Rice the same way!
Yes, you can sub oil or butter for the ghee but in my opinion, the ghee really elevates and adds so much flavor.
Ingredients
3 tablespoons ghee
1 onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1 serrano)
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb BABY spinach (fresh or frozen)
10 mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt
3 4 cups cooked black lentils (or aka caviar lentils, beluga lentils or French green lentils)
1 teaspoon salt, more to taste!
Instructions
If cooking black lentils and basmati rice, start them first (see notes)
Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger, and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds, and garam masala and stir for two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek, and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs.
Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold the lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat.
Combine: Stir in the yogurt, lentils, and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To up the flavor, even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.
Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge
Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger, and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds, and garam masala and stir for two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek, and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs.
Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold the lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat.
Combine: Stir in the yogurt, lentils, and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To up the flavor, even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.
Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge