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How to Make Raghavan's Palak Masoor Dal (Red Lentils with Spinach) - A Step-by-Step Guide

Raghavan's Palak Masoor Dal, also known as Red Lentils with Spinach, is a traditional Indian dish that is not only delicious but also incredibly nutritious. This dish is not only a great source of protein from the lentils, but also packed with vitamins and minerals from the spinach, making it a great addition to any healthy diet.

This recipe has been passed down through generations and perfected by Raghavan, a renowned chef in the Indian culinary world. It is a staple in many Indian h...

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Ingredients

  • 1 cup red lentils
  • 2 cups water
  • 2 medium whole tomatoes
  • 2 (1/4 inch thick) slices unpeeled fresh ginger
  • 2 fresh Thai chiles, or more to taste, stems discarded
  • ¼ teaspoon ground turmeric
  • ¼ cup firmly packed fresh cilantro leaves and tender stems
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 8 ounces fresh baby spinach, coarsely chopped
  • 1 teaspoon coarse sea salt

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
  • Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
  • Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
  • Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
  • Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
  • Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

    • Nutrition

    247 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 498mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 9g
    • Protein: 15g
    • Potassium: 907mg

    Categories

    Indian recipes
    Vegetarian recipes
    Lentil recipes
    Spinach recipes
    Dal recipes