Author Notes
One of my favorite comfort foods is this clean non-fussy dish of Spinach Dal. This one goes way back from when I was a kid in India. Every Indian home makes very many kinds of ‘dal’ – a soupy lentil side dish which is a staple of every meal. This Spinach Dal was what my childhood friend Minoo’s mom cooked often. I remember spending long lazy summer afternoons (no tv or computers) at her house with the aroma of the her mother’s cooking wafting through. After a long work day, nothing feels as good as to have a bowl of this dal with rice or roti. Rich in protein and iron, this nutritious dal with the aroma of ghee, is always a standby. —Aditi Goswami
Ingredients
-
1 1/2 cups
split yellow pigeon peas (toor dal)
-
6 cups
water
-
1
medium tomato, chopped
-
2 teaspoons
whole cumin seeds
-
1/4 teaspoon
turmeric
-
1/4 teaspoon
cayenne
-
2 tablespoons
oil
-
Pinch
asafoetida, optional
-
1 teaspoon
salt
-
1 tablespoon
"ghee" (clarified butter) optional
-
4 cups
chopped spinach
Directions
-
Cook dal in water with 1 tsp salt and the chopped tomato till soft and mushy. Add more water if it gets dry.
-
In a wok or a saucepan, add the oil and heat on high. Add the asafoetida, if using, and the whole cumin seeds to the hot oil till it sizzles and is fragrant, about 5 seconds (careful not to burn the spices).
-
Add the spinach and turmeric and cayenne and saute for a few minutes. Add the cooked dal and stir mixture well, adding more water if necessary. Bring to a boil and simmer for 7 mins at a medium simmer. Drizzle a tablespoon ghee on top.
-
Serve hot with rice or flat bread.
See what other Food52ers are saying.