Known as dal palak in India, this much-loved everyday meal involves cooking lentils very simply with a little turmeric and spinach, then giving them a big flavor boost with a tarka — an infusion of spices and ghee (clarified butter). It's Indian comfort food at its best. The recipe is a Yummly original created by Prerna Singh.
- Rinse lentils well in a fine strainer under running water. Coarsely chop spinach.
- Put lentils and spinach in a medium to large saucepan and add water, salt, and turmeric. Bring to a boil over high heat; then cover, reduce heat to low, and cook, stirring occasionally, until lentils are tender, about 45 minutes. Remove from heat.
- Mince garlic. Heat ghee in a small saucepan over medium heat. Reduce heat and add asefetida, if using, and cumin seeds. As soon as they sputter, add minced garlic. Cook garlic until it begins to turn golden, 1 minute. Add the chilies, paprika, and garam masala. Give it a quick stir. Turn the heat off and pour the tarka (spiced ghee) over the dal. Stir well. (Pro Tip: Kashmiri chilies have a vibrant red color, fruity flavor, and mild heat. If they're not available, just use regular small dried chilies from your grocery store's spice aisle—though maybe not quite as many, because they tend to be hotter.)
- Chop cilantro, if using. Scatter it over dal and serve with basmati rice if you like. (Pro Tip: The dal will thicken up with standing.)
|Calories310Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.