Daal
Table of Contents
Daal
A family recipe from a friend I know from undergrad with light adaptations to make the recipe faster. See the spice mix recipe.
Ingredients
- 3 cups dry masoor daal
- 6 cups water plus more as needed
- 3 tbsp olive oil
- 8 cloves garlic minced
- 1 tbsp ginger paste
- 1 tsp cumin seeds
- 1 medium onion diced
- 14 oz canned tomatoes finely diced or puréed
- ¼ cup
spice mix - 1½ tbsp salt to taste
- 4 cups spinach fresh
- 1 lemon juiced
Instructions
- Wash the lentils thrice and let soak in warm water
- Saute the garlic, ginger paste, and cumin seeds in olive oil in a large pot for a couple minutes until fragrant
- Add the onions and half the salt; allow the onions to cook until they are translucent
- Add the tomatoes, spice mix, and remaining salt; fry the tomatoes for a couple minutes, mixing in the spices well
- Add the lentils and the water used to soak them, and raise the heat to allow the daal to reach a simmer
- Lower the heat, and add water as necessary to thin the consistency
- When the lentils are mostly disintegrated, add lemon juice and spinach
Notes
- Substitute canned tomatoes with 3 fresh tomatoes, chopped
- Frozen spinach may be substituted