• F49106863553bd31f314d5c0a6ca9d7f

Spinach Dal

This creamy spinach dal is packed with vibrant spices and bursting with flavour. The best part: it cooks up in one pot and is easy enough for a weeknight dinner!

Prep
Cook
Serves 4people
Ingredients
2
tbsp canola oil, or high-heat oil of choice
1
medium onion, diced
4
garlic cloves, minced
1
tbsp freshly grated ginger
1
tsp cumin seeds
1/2
tsp black mustard seeds
4
cups vegetable broth
1
cup dried split pigeon peas
1
tsp ground turmeric
1
tsp ground cumin
1
tsp garam masala
pinch cayenne pepper, or to taste
8
oz finely chopped fresh spinach
1
tbsp lemon juice
Salt and pepper to taste
Cooked basmati rice
Fresh cilantro
Directions
1.
Coat the bottom of a medium pot with oil and place it over medium heat.
2.
When the oil is hot, add the onion and sauté for 5 minutes, until soft and translucent.
3.
Add the garlic, ginger, cumin seeds, and mustard seeds to the pot. Sauté for about 1 minute more, until the garlic is very fragrant and the cumin seeds begin to darken.
4.
Stir in the broth, pigeon peas, turmeric, ground cumin, garam masala, and cayenne pepper. Raise the heat and bring the liquid to a simmer.
5.
Lower the heat and simmer, uncovered, until the pigeon peas are tender, about 40 minutes.
6.
Stir in the spinach, a handful at a time, allowing each addition to cook down a bit before adding another handful.
7.
Allow the spinach to simmer until fully wilted, about 5 minutes.
8.
Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
9.
Serve with basmati rice and fresh cilantro.

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