Spinach with Yellow Lentils (Dal Palak)

Spinach with Lentils (Dal Palak)

My son likes Spinach. I try to add it in his favorite dishes for added nutrition. Spinach curry is a North Indian main dish and I make the modified version with added Yellow Lentils-Moong Dal) for extra protein and creamy texture



4 cups water
1 cup split yellow lentils (Moong Dal)
1 pack chopped frozen spinach, thawed
1 teaspoon ground turmeric
3-4 cloves garlic
salt to taste
1 tbsp cream - optional

For tempering:

1 tablespoon ghee/ or cooking oil (clarified butter)
1 tsp ginger paste
2 dried red chili peppers
1 teaspoon cumin seeds
1 pinch asafoetida powder (hing powder)
1 small onion, finely chopped
1 small tomato, chopped (or 1/2 can diced tomatoes)
2 tsp mild curry powder (I frequently use MDH Kitchen King, mild mix of essential spices)- should be adjusted according to taste

Combine the water, lentils, spinach, garlic, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water,lentils and spinach is nicely blended together, about 15 minutes. Alternately, you can pressure cook the same (5 minutes!)

Heat the ghee in a medium pan (I usually use little bit more ghee than 1 tbsp for my son's benefit). Add asafoetida powder, after few seconds add red chili peppers and cumin seeds, and let the seeds splutter. Add onions and ginger cook onions on medium heat until golden brown. Add tomatoes and cook until tomatoes are well cooked and the ghee begins to separate. Add curry powder and cook for few seconds. Stir the mixture into the lentil mixture. Add cream (if using) and simmer for few minutes to let the flavors blend in. Serve hot with flat bread (Naan) or rice.

Note: For a creamier consistency (I do it very often for my son!), I blend the lentil mixture in my Magic Bullet