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Prep time
20 minutes
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Cook time
2 hours
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Serves
6
Author Notes
I have a large amount of urad dal in my cupboard for some reason, and so I was very excited to find this recipe on Heidi Swanson's blog (I am such a fan), which she learned from Kasa in SF. A few minor adaptations to make it mine. —ixpalow
Ingredients
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1 cup
dry white urad daal, soaked for at least 3 hours
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6 cups
water
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1/2 pound
fresh spinach, chopped
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1 tablespoon
fresh ginger, peeled and minced
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1/2 teaspoon
turmeric powder
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1
serrano pepper, minced
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2
medium tomatoes, chopped
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1/2 teaspoon
sea salt
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2 tablespoons
coconut oil
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1/2 teaspoon
cumin seeds
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1/4 teaspoon
cayenne pepper
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1/8 teaspoon
asafetida
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2 teaspoons
lemon juice
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Directions
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Soak the urad daal in cool filtered water, for at least two hours but preferably overnight. Rinse well, until the water runs clear.
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Combine the soaked daal and 6 cups water in a large pot over medium heat. Bring to a boil. Then add the ginger and turmeric, spinach, tomatoes, and serrano pepper.
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Reduce heat to a simmer, cover, let cook about 2 hours or until the lentils are very soft. I tend to add a small amount of water half way through. Add the salt.
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In a separate pan, melt the coconut oil and add the cumin seeds. Cook over medium heat until the seeds pop. Add the cayenne pepper and asafetida, cook briefly until fragrant. Be careful not to burn the spices.
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Add the oil & spice mixture to the pot and cook for another 4-5 minutes, stirring to combine. Then add the lemon.
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Serve with a spoonful brown rice to balance the spice, some fresh cilantro. Also good with a dollop of plain coconut yogurt.
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