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Recipe by

Claire Tansey

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South-Indian Lentil Dal

Prep Time: 15 Minutes

Total time: 55 Minutes

Servings: 4

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Recipe by

Claire Tansey

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Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) split red lentils

    6 cups (1.5 L) water

    1 tsp (5 mL) turmeric

    4 cups (1 L) packed baby spinach

    2 Tbsp (30 mL) fresh lemon juice, divided

    ½ tsp (2 mL) salt

    2 Tbsp (30 mL) canola oil

    ½ tsp (2 mL) black or yellow mustard seeds

    1 tsp (5 mL) cumin seeds

    ½ - 1 tsp (2-5 mL) chili flakes (optional)

    ¼ tsp (1 mL) asafoetida (optional)

    1 onion, thinly sliced

    2 garlic cloves, finely chopped

    1/3 cup (75 mL) fresh or frozen curry leaves

Directions

  1. Soak the lentils in cold water for 2 to 5 minites then drain and transfer lentils to a large pot. Stir in water. Stir in turmeric and bring to a boil. Reduce heat and simmer very gently, stirring often, until lentils are very soft, 30 to 40 min. Stir in spinach, half of the lemon juice and salt.
  2. Heat canola oil in a medium frying pan over medium. Add the mustard seeds and cook 10 to 30 seconds or until they start to pop a little bit. Add the cumin seeds and cook another 30 seconds. Add chili flakes and asafoetida and cook 30 seconds. Add onion and cook 4 to 6 minutes or until softened and lightly golden. Add garlic and cook 1 minute. Add curry leaves and cook 30 seconds or until fragrant. Scrape this entire mixture into the pot of lentils and stir well. Taste and add more lemon juice and salt as required.
  3. Serve with naan or basmati rice.

Recipe Notes:

Asafoetida is a powder made from the resin of a tree. It has a terrible smell in its raw state, but don't let that put you off! Once cooked, it adds the richness and savouriness that many vegan dish can lack. Look for it in Indian grocery stores. I keep mine in a plastic bag tucked into a mason jar with a lid to keep the odor away from everything else in the pantry.

Curry leaves are a green herb (and unrelated to curry powder) that bring an almost indescribable, but wonderful and unique flavour to this dal. Look for them in Indian grocery stores and buy a bunch—they freeze really well and last for ages.