This dish combines my love for beans, Indian flavor and some heat. Dahl or dal is a generic name for a stew made from lentils, peas, or beans. It can be prepared in an almost infinite number of ways. I have been working on this recipe for some time now and think it is just about perfect.
This particular recipe calls for chili powder, turmeric, mustard seeds, cumin, garam masala, cayenne, and salt to give it that warm and rich taste.
I used coconut oil instead of olive oil or butter, because it adds a richness to the flavor. After heating the oil up in the pan, I add the spices and let them cook until they are highly aromatic.
I love that this dish also has plenty of spinach! It not only adds color but also vitamins and flavor.
Spicy Spinach Dahl
(makes approximately 6 servings)
- 1 cup red lentils
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 large sweet onion, diced
- 1 tablespoon virgin coconut oil (olive oil or butter can be substituted)
- 2 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon mustard seed
- 1/2 teaspoon cayenne, optional
- 12 ounces spinach, roughly chopped
- 3/4 cup coconut milk
- Soak the lentils in water for 20 minutes.
- In a deep saute pan or large saucepan, bring water, lentils, turmeric, salt, and chili powder to boil.
- Cover and reduce heat to a simmer for 20 minutes.
- In a separate saute pan, add oil, garam masala, mustard seed, and cumin, heat until the spices are bubbly and highly aromatic.
- Add onion to the spices and add a pinch of salt.
- Cook until the onion is soft and transparent.
- Add the spinach to the lentils and let cook for about 5 minutes.
- Add onion and coconut milk to the lentil and cook until heated through out.
- Serve with rice.