Palak Dal (Spinach Dal with Cumin and Mustard Seeds)

cooksillustrated.com

Susan

subheading: GATHER YOUR INGREDIENTS:

1 ½ cups (10½ ounces) dried red lentils, picked over and rinsed

1 tablespoon grated fresh ginger

¾ teaspoon ground turmeric

6 ounces (6 cups) baby spinach

1 ½ teaspoons table salt

3 tablespoons ghee

1 ½ teaspoons brown mustard seeds

1 ½ teaspoons cumin seeds

1 large onion, chopped

15 curry leaves, roughly torn (optional)

6 garlic cloves, sliced

4 whole dried arbol chiles

1 serrano chile, halved lengthwise

1 ½ teaspoons lemon juice, plus extra for seasoning

⅓ cup chopped fresh cilantro

View Nutritional Information i

subheading: KEY EQUIPMENT:

Large Saucepans 10-Inch Stainless-Steel Skillet All-Purpose Whisks Chef's Knives

note: BEFORE YOU BEGIN

See “No Ghee? Browned Butter Works, Too” below for instructions on making faux ghee. For less heat, remove the ribs and seeds of the serrano. Fresh curry leaves add a wonderful aroma to this dal, but if they're unavailable, you can omit them. Yellow mustard seeds can be substituted for brown. Monitor the spices and aromatics carefully during frying, reducing the heat if necessary to prevent scorching. Serve the dal with naan and basmati or another long-grain white rice. See “No Ghee? Browned Butter Works, Too” below for instructions on making faux ghee. For less heat, remove the ribs and seeds of the serrano. Fresh curry leaves add a wonderful aroma to this dal, but if they're unavailable, you can omit them. Yellow mustard seeds can be substituted for brown. Monitor the spices and aromatics carefully during frying, reducing the heat if necessary to prevent scorching. Serve the dal with naan and basmati or another long-grain white rice.

Directions at cooksillustrated.com

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