DAL WITH SPINACH RECIPES

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DAL PALAK RECIPE | BON APPéTIT



Dal Palak Recipe | Bon Appétit image

This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.

Provided by Chitra Agrawal

Yield 4 Servings

Number Of Ingredients 14

1 cup masoor dal (red lentils)
¼ tsp. ground turmeric
1 lime, halved, divided
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
2 Tbsp. ghee or unsalted butter
½ tsp. black mustard seeds
½ tsp. cumin seeds
½ tsp. fennel seed
1 small dried red chile, broken in half
1 small onion, coarsely chopped
2 garlic cloves, finely chopped
1 tsp. finely grated peeled ginger
3 cups spinach, coarsely chopped
Steamed rice, cilantro leaves, and lime wedges (for serving)

Steps:

  • Rinse dal in a fine-mesh sieve. Transfer to a medium saucepan and pour in 3 cups water. Bring to a boil over medium-high heat. (Watch carefully as the water can boil over quickly.) Cook, skimming foam from surface, until mixture stops foaming, about 3 minutes. Stir in turmeric. Reduce heat to medium-low, partially cover, and simmer until tender, 25–30 minutes. Remove from heat and squeeze in juice from a lime half, then stir in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
  • Meanwhile, melt ghee in a high-sided skillet over medium-high heat. Add mustard, cumin, and fennel seeds and cook (a matter of seconds) until mustard seeds start to pop and oil around other seeds is sizzling. Reduce heat to medium. Add chile and stir to coat. Add onion and cook, stirring occasionally to coat, until translucent and softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add spinach and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often, until wilted but still bright green, about 1 minute. Remove from heat and squeeze in juice from remaining lime half.
  • Add spinach mixture to dal; season with salt. Divide rice and dal among bowls. Top with cilantro; serve with lime wedges.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH RECIPE ...



Red Curry Lentils With Sweet Potatoes and Spinach Recipe ... image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

  • In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
  • Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
  • Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
  • Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
  • Divide among shallow bowls and top with cilantro and coconut flakes, if using.

More about "dal with spinach recipes"

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH RECIPE ...
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
From cooking.nytimes.com
Reviews 5
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