Spinach Dahl
Spinach Dahl
In keeping with the theme of my last post, I thought it a good idea to write my recipe for Dahl.
Dahl refers to lentils and are the best source of protein I know and possibly the all time favorite way to eat vegetable dishes in the whole of India. For the vegetarian population, it is the staple food source.
There are as many different recipes for “dahl” but this is my version using red split lentils. I also use this recipe to make lentil soup by adding more chicken stock or coconut milk.
Spinach Dahl
1 1/2 cups of red split lentils
3 1/2 cups of water
1/2 tsp. of salt
1/2 tsp. of ground turmeric
1/2 tsp. of chili powder
1 pound of spinach, rinsed and chopped
2 tbsp. of butter
1 onion, chopped
1 tsp. of ground cumin
1 tsp. of mustard seed
1 tsp. of garam masala
1/2 cup of coconut milk
Instructions
Rinse the lentils and soak them for 20 minutes. In a large saucepan, bring the water to a boil and stir in the salt, lentils, turmeric and chili powder. Cover and return to a boil, reducing the heat to low and simmering for 15 minutes. Stir in the spinach and cook for 5 minutes. In a small saucepan over medium heat, melt the butter and saute the onions with cumin and mustard seeds, stirring often. Cook until the onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and serve.
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