Sort ingredients
transcend
QR Code
Listen
Pdf
In the same pot that you’ll make your dal, wash your lentils a few times until the water runs clear.
Add water, ginger, tomatoes, green chilies, turmeric, coriander, and salt.
Cover and bring to a boil, then lower the heat to maintain a gentle simmer for 15-20 minutes or until the lentil has softened and you can press down on it.
Occasionally stir in between - if you find the dal too thick for your liking you can add a cup more of water at this point.
Mix spinach in at the very end and turn off the heat.
In a tadka spoon or small pan, heat up your ghee before adding cumin seeds and once they start sizzling or 'dancing', add the chopped garlic.
Cook the garlic until it has some color, making sure your heat isn’t too high so it doesn’t burn.
Add dried red chili and red chili powder, mix for just a few seconds, and then immediately pour on top of the dal.
Add a good amount of lemon or lime juice, add a tbsp of ghee, mix everything well and taste to adjust for salt.
Serve with rice.