Yellow Lentil & Spinach Dal

Ohh this dal. Simple, satisfying, so flavorful. 

I was vegan for about 8 years in my twenties. During a part of that time I cooked at @fourseasonsnaturalfoods vegetarian cafe, made some of my best friends to this day there and learned so much in that kitchen! Though I’m healthier and happier now that I include animal foods as a part of my nutrition (that’s a story for another time) I do still enjoy some of my favorite plant based recipes. 

I served many iterations of this recipe at my own restaurant, DISH Bistro (which was beautifully reincarnated as the amazing @sweetbeetbistro), and it’s still is one of my personal chef client’s most frequent requests. 

This recipe will make a few servings. It makes great leftovers and freezes well so feel free to double the batch!

• 1/2 cup red lentils (they turn yellow when you cook them)

• 1/2 cups yellow moong dal

• 1 T finely chopped ginger (no need to peel, just cut off hardened parts and tough-looking skin, slice into thin slices, into strips, into little dice)

• 1 T ghee or coconut oil

• 1 cup frozen chopped spinach (thawed and squeezed of excess water)

• 3/4 t ground coriander seed

• 1/2 t ground fennel seed

• 1 t turmeric powder

• 1/2 t garam masala

• 1 t salt (or to taste)

• plus…

• 1 T ghee or coconut oil

• 2 t mustard seeds

• coriander leaves (cilantro) for serving

Put lentils & moong dal into a medium pot and wash them in many changes of cold water, until the water is almost clear. Drain them through a fine mesh strainer and return them to the pot.

Cover beans with 3 cups water. Bring to a boil, reduce heat to low and let them simmer, stirring often to prevent them from sticking to the bottom and burning.

Let them cook for about 20 minutes, or until quite soft. Turn off heat.

In a small nonstick skillet heat 1 T ghee or oil. Add minced ginger and let it sizzle for about 2 minutes on med-low heat. It shouldn’t brown, but should be well cooked.

Add coriander and fennel to the skillet and use a wooden spoon to mix. Let spices cook in the oil (it will become kind of a paste) ONLY for about 20 seconds, just until very fragrant. Remove from heat immediately and use a flexible spatula to scrape it all into the lentil pot.

Add turmeric, garam masalam spinach, and salt to lentil pot. Stir it all together.

Rinse out the small skillet and wipe dry. Heat the remaining ghee or oil in the skillet and add mustard seeds. Turn heat to low, let seeds sizzle until they begin to turn grey and some start popping. Immediately remove from heat and use the spatula to scrape seeds into lentil pot.

Stir everything together. Put the dal on medium low heat and let simmer a few minutes to allow flavors to marry (tastes even better the next day!)

Serve with a garnish of chopped coriander (cilantro) leaves.

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