Dal - Creamy Split Lentils
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil
- 1 large (1 large) onion finely chopped
- 3 cloves (3 cloves) garlic grated
- 1 inch (2½ cm) ginger grated
- 2 teaspoons (2 teaspoons) ground coriander
- 1 teaspoon (1 teaspoon) ground cumin
- 1 teaspoon (1 teaspoon) turmeric
- 1 teaspoon (1 teaspoon) curry powder + 4 pods cardamom (optional)
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- 1 pound (500 grams) vine tomatoes grated with the large holes of a box grater
- 1 cup (200 grams) split lentils yellow or red
- 3 cups (750 ml) vegetable broth
- 1 can (14 ounces) (400 ml) coconut milk
- 1 teaspoon (1 teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 4 cups (4 ounces) (120 grams) spinach
- 1 teaspoon (1 teaspoon) garam masala
Serves well with
- 4 wedges (4 wedges) lemon + 4 dollops Greek yogurt, toasted cashews, and fresh cilantro for topping.
- 4 pieces (4 pieces) naan or basmati rice.
- MAKE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 large onion (chopped) and sauté for 3 minute. Add 3 cloves garlic and 1 inch ginger (grated), and sauté 1 more minute. Stir often.Lower the heat and add 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, 1 teaspoon curry powder, and ¼ teaspoon red pepper flakes. Add 2 tablespoons of water and toast the spices for 1 minute.
- ADD GRATED TOMATOES: While the onion cooks, grate 1 pound vine tomatoes with the large holes of a box grater. Discard the peel and add the grated tomatoes to the spices.Season with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 5 minutes, stirring often.
- SIMMER THE LENTILS: Now add 1 cup split lentils (rinsed with water), 3 cups vegetable broth, and 1 can (14 ounces) coconut milk. Simmer uncovered for 20 - 30 minutes, or until the lentils are tender and you reach your desired consistency. Stir occasionally.
- ADD SPINACH: Turn the heat off and add 4 cups (4 ounces) spinach and 1 teaspoon garam masala. Stir to wilt the spinach, then taste and adjust for salt.If necessary, you can add up to 1 tablespoon of sugar to balance the spices.
- SERVING SUGGESTIONS: You can serve this creamy dal with naan or rice.Top it with a squeeze of lemon juice, some Greek yogurt, and toasted cashews.
Nutrition information is an estimate for 1 serving of dal out of 4 without topping and with light coconut milk.
SUBSTITUTIONS
Olive oil: Substitute coconut oil, mustard oil, avocado oil, or another vegetable oil for olive oil.
Onion: Substitute two shallots for onion.
Ginger and garlic: Substitute ginger and garlic paste. Avoid powders.
Spices: Try to use as many of the ones we listed as you can. The diversity of spices is what makes Indian food uniquely delicious. The spices should be balanced, though, so try to stick to our measurements.
Split yellow lentils: Substitute split red lentils (masoor dal), split chickpeas (chana dal), yellow split peas, and split mung beans (mung dal).
Fresh tomatoes: Substitute canned tomatoes, such as crushed or diced tomatoes, for fresh ones. You can also use tomato passata or tomato puree.
Vegetable broth: Substitute water and add 1/2 more salt.
Coconut milk: You can use full-fat or reduced-fat coconut milk. Substitute 1/2 cup cashews blended with 1 1/2 cup water in a high-speed blender.
Spinach: Substitute kale, but cook it for about 5 minutes.
STORAGE
Refrigerator: Let the dal cool down to room temperature, transfer it to an airtight container, and refrigerate for 4 to 5 days.
Freezer: Let the dal cool completely, transfer it to a freezer-friendly container, and freeze for up to 3 months. We recommend freezing small portions so they’re easier to thaw.
Thaw and reheat: It’s best to defrost overnight in the fridge or with the help of a microwave’s thawing function. Reheat in a pot with a splash of water or in the microwave.
