Spinach Lentil (Palak Daal)
This Spinach Lentil (Palak Daal) is one of my favorite dishes from childhood. I loved my mom making this dish for us along with many other vegetables. We called this dish Kuthlee. I would come home from school and smell this fragrant dish mom had just prepared, it always sure put a smile on my face. I sat with her at the kitchen table eating a plate full of Palak Daal with warm pita bread engrossed in conversation telling her about my day. Brings back so many wonderful memories! This dish is healthy, flavorful, has tons of protein and fiber. This dish is simple, easy to make and delicious to share with your family and friends!
- 1 cup yellow chana daal
- 6 cups water plus more if necessary
- 1/2 pound fresh or frozen spinach or turnip greens finely chopped
- 1 tablespoon ginger chopped
- 1/2 teaspoon turmeric
- 2 medium green chile peppers minced
- 2 to matoes chopped
- 1/2 teaspoon cumin seeds
- 1 teaspoon pure red chile powder
- salt to taste
- juice of 1/2 a lemon
- 1/4 cup cilantro chopped
In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.
In a separate pan, heat the pan and add cumin and toast until the cumin seeds start to pop. Now add the red chile powder and toast for another 30 seconds. Add this mixture to the lentils and allow to cook for another five minutes. Serve topped with the cilantro and the remaining green chiles. Enjoy!