Ingredients:

  • 1 cup Green Lentils (Rinsed, not soaked)
  • 2 Tbsp Vegetable Oil or Ghee
  • 1 medium Yellow Onion (Finely diced)
  • 1 Tbsp Fresh Ginger (Finely minced or grated)
  • 3 cloves Garlic (Finely minced)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Turmeric Powder
  • ¼ tsp Red Chili Powder or Cayenne (or to taste)
  • 14 oz can Chopped Tomatoes
  • 4 cups Vegetable Stock (Low sodium)
  • Salt and Black Pepper to taste
  • 5 oz Baby Spinach
  • 2 Tbsp Ghee or Unsalted Butter (for Tadka)
  • ½ tsp Mustard Seeds (Black or Brown)
  • 1 tsp Cumin Seeds (Whole)
  • Pinch Asafoetida (Hing) (Optional)
  • 2-3 whole Dried Red Chilies
  • 8-10 Fresh Curry Leaves
  • 1 Tbsp Fresh Lemon Juice
  • ¼ cup Fresh Coriander (Cilantro)

Instructions:

  1. Rinse the green lentils thoroughly under cold running water in a fine-mesh sieve until the water runs clear. Set aside.
  2. Heat the oil or ghee in the Dutch oven over medium heat. Add the diced onion and sauté gently for 5–7 minutes until softened and translucent (not browned).
  3. Stir in the minced ginger and garlic. Cook for 1 minute until fragrant.
  4. Reduce the heat slightly. Stir in the ground cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly. This brief toasting releases their oils and intensifies the flavour.
  5. Pour in the canned chopped tomatoes, stir well, and cook for 2 minutes, scraping up any spices stuck to the bottom of the pot.
  6. Add the rinsed green lentils, vegetable stock, and 1 teaspoon of salt. Bring the mixture to a rolling boil over high heat.
  7. Once boiling, reduce the heat immediately to low, cover the pot partially (allowing a slight escape for steam), and simmer for 35–40 minutes.
  8. The lentils are done when they are tender but still retain their shape (al dente). If the dal is too thick, stir in ½ cup (120ml) of hot water or stock. If too thin, continue simmering uncovered for 5–10 minutes.
  9. Turn off the heat. Stir in the baby spinach until wilted (this should take less than a minute). Stir in the fresh lemon juice and adjust salt/pepper to taste. Keep the dal warm while preparing the Tadka.
  10. In a separate, small frying pan or ladle, heat the 2 Tbsp of ghee or butter over medium-high heat until shimmering.
  11. Add the mustard seeds first. Once they start popping (usually 10–15 seconds), add the cumin seeds and whole dried chilies.
  12. Quickly add the asafoetida (if using) and curry leaves. Cook for 30 seconds until the leaves are crisp and fragrant. Be careful: the leaves may spit.
  13. Immediately pour the entire contents of the Tadka pan (hot oil, seeds, and leaves) over the finished Dal in the Dutch oven, or distribute it evenly over individual servings. Garnish with fresh coriander.