Dal Palak – Indian spinach and lentil stew

Ingredients for 4 servings:

• 2 tomatoes, chopped
• 1 bunch of leaf spinach or 1 pack of frozen leaf spinach, chopped
• 5 garlic cloves, crushed
• 1 onion(s), red, cut into strips
• 1 ¼ cups lentils, red, washed
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tsp chili powder, hot
• 4 chili peppers, dried
• 1 tsp fenugreek leaves, shredded
• 2 pinch(s) asafetida
• 3 tbsp oil
• 5 cups of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Place the washed red lentils, 1/4 teaspoon of turmeric, the salt, 1 teaspoon of oil, and the water in a pressure cooker and cook until it has “whistled” five times and reached a creamy, thick consistency. If that’s not too stressful for you, you can start the second step while the dal is cooking. A regular saucepan can also be used, but the cooking time will increase accordingly. Briefly sauté 2 tablespoons of oil, 1 1/2 teaspoons of cumin seeds, 1 pinch of asafetida, the garlic cloves, and the sliced ​​onion in a pan, but do not let them brown. Add 1/4 teaspoon of turmeric, 1 teaspoon of hot chili powder, 1 teaspoon of garam masala, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder to the pan and continue to sauté over low heat until the mixture changes color and becomes very aromatic. Add two chopped tomatoes and 1/2 teaspoon of salt to the pan and continue to sauté until a soft, mushy consistency has formed. Then add a bunch of chopped spinach, stir it in, and cook for another two minutes. Be careful not to overcook it! Now add the lentils to the pan or, alternatively, add the contents of the pan to the dal—whichever makes more sense logistically—and mix everything together well. Tip: At this point, I like to add a few dried chilies, 1 teaspoon of fenugreek leaves, 1 teaspoon of hot chili powder, and another pinch of hing/asafetida. This is a matter of taste, and some may find it too spicy. Finally, add 1 cup of water, stir everything together, and simmer for another five minutes until it reaches the desired consistency and all the flavors have been distributed. Dal Palak is best eaten with rice, roti (Indian flatbread), or just on its own.