RAGHAVAN'S PALAK MASOOR DAL (RED LENTILS WITH SPINACH)

Raghavan's Palak Masoor Dal (Red Lentils with Spinach) image

Comforting, satiating, and nutritious, dals are an everyday occurrence in millions of Indian homes across the world. This particular dal (red lentils with spinach) cooks quickly, requires no presoaking, and is easy to assemble with a handful of ingredients. Serve with naan or cooked basmati rice.

Provided by Raghavan Iyer

Categories Vegetarian Indian Main Dishes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup red lentils
2 cups water
2 medium whole tomatoes
2 (1/4 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

Steps:

Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 31.9 g, Cholesterol 16.4 mg, Fat 7.8 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 4 g, Sodium 498.2 mg