Ingredients:
For the Dal:
- 1 cup split red lentils (masoor dal), rinsed and drained
- 4 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (adjust to your spice preference)
- 1 tomato, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- Salt, to taste
For the Spinach:
- 2 cups fresh spinach leaves, washed and chopped
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt and pepper, to taste
For Tempering (Tadka):
- 2 tablespoons oil (use vegetable oil or coconut oil)
- 1/2 teaspoon cumin seeds
- 2-3 dried red chilies (optional)
- A pinch of asafoetida (hing) (optional)
Instructions:
1. Cook the Lentils:
- In a large saucepan, combine the rinsed split red lentils, water, turmeric powder, and a pinch of salt.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are soft and fully cooked.
2. Prepare the Spinach:
- In a separate pan, heat a little water and add the chopped spinach.
- Cook the spinach until it wilts down, which should take 2-3 minutes. Drain any excess water.
3. Make the Dal:
- In a separate pan, heat oil over medium heat. Add the cumin seeds and mustard seeds.
- Once they begin to sizzle, add the chopped onions and sauté until they turn translucent.
- Add the minced garlic, grated ginger, and green chili. Sauté for another 2 minutes.
- Stir in the chopped tomato, ground coriander, ground cumin, garam masala, and salt. Cook until the tomato softens and the oil starts to separate.
4. Combine Dal and Spinach:
- Add the cooked lentils to the tomato-onion mixture. Mix well and let it simmer for a few minutes.
5. Add Spinach:
- Add the cooked spinach to the dal mixture. Stir well to combine.
6. Prepare the Tempering (Tadka):
- In a small pan, heat oil over medium heat. Add cumin seeds and dried red chilies. Sauté until the seeds splutter and the chilies darken slightly.
- Optionally, add a pinch of asafoetida (hing) to the tempering.
7. Serve:
- Pour the tempering (tadka) over the dal and spinach mixture. Stir to combine.
- Serve your Vegan Dal Palak hot with rice or Indian bread like roti or naan.
