garlic spinach dal

because everyone can make GSD

It’s been bothering me that I haven’t given you a version of my most popular dal tadka recipe for non instant pot users or even for just those nights you don’t feel like getting the instant pot out or dealing with the pressure cooker mess. It doesn’t get easier than masoor dal and it’s also the most accessible lentil that you can find everywhere from Trader Joe’s to your local neighborhood grocery store. Video here.

Garlic Spinach Dal (Masoor Dal / Red Lentil)

Servings: 4

Ingredients:

• Base:

  • 2 cups red lentil (masoor dal)

  • 3.5 cups water (add a cup more if you like it more soupy - but you can also add this at the end!)

  • 1 inch knob of ginger, grated

  • 2 tomatoes, diced (sub with quarter of a can of 14oz diced tomatoes)

  • 2 birds eye green chilies (adjust for heat preference)

  • 1/2 tsp turmeric powder

  • 3/4 tsp coriander powder

  • Salt to taste

  • 2-3 cups of baby spinach, roughly chopped

  • Juice of one lemon or lime

  • Optional garnish: cilantro, finely chopped

• Tadka

  • 3 tbsps ghee

  • 1/2 tsp cumin seeds

  • 8 cloves garlic, finely chopped

  • 1 dried red chili (optional)

  • 3/4 tsp red chili powder (adjust for heat preference, I used kashmiri red chili which is mild)

Instructions:

• 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.