Make Ahead

Palak daal

by:
January 17, 2024
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0 Ratings
Photo by ixpalow
  • Prep time 20 minutes
  • Cook time 2 hours
  • Serves 6
Author Notes

I have a large amount of urad dal in my cupboard for some reason, and so I was very excited to find this recipe on Heidi Swanson's blog (I am such a fan), which she learned from Kasa in SF. A few minor adaptations to make it mine. —ixpalow

What You'll Need
Ingredients
  • 1 cup dry white urad daal, soaked for at least 3 hours
  • 6 cups water
  • 1/2 pound fresh spinach, chopped
  • 1 tablespoon fresh ginger, peeled and minced
  • 1/2 teaspoon turmeric powder
  • 1 serrano pepper, minced
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconut oil
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon asafetida
  • 2 teaspoons lemon juice
Directions
  1. Soak the urad daal in cool filtered water, for at least two hours but preferably overnight. Rinse well, until the water runs clear.
  2. Combine the soaked daal and 6 cups water in a large pot over medium heat. Bring to a boil. Then add the ginger and turmeric, spinach, tomatoes, and serrano pepper.
  3. Reduce heat to a simmer, cover, let cook about 2 hours or until the lentils are very soft. I tend to add a small amount of water half way through. Add the salt.
  4. In a separate pan, melt the coconut oil and add the cumin seeds. Cook over medium heat until the seeds pop. Add the cayenne pepper and asafetida, cook briefly until fragrant. Be careful not to burn the spices.
  5. Add the oil & spice mixture to the pot and cook for another 4-5 minutes, stirring to combine. Then add the lemon.
  6. Serve with a spoonful brown rice to balance the spice, some fresh cilantro. Also good with a dollop of plain coconut yogurt.

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