Red-Lentil Dal

Ingredients

• 1 1/2 cups split red lentils (about 10 ounces), rinsed and drained
• 4 cups water, plus up to 1/2 cup for loosening
• 1/2 teaspoon ground turmeric
• 2 tablespoons ghee or neutral oil
• 1 teaspoon cumin seeds
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3/4 teaspoon fine sea salt
• 3 ounces baby spinach (about 3 packed cups)
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh cilantro

Method

1. 1

   Step 1. Plan for about 55 minutes: 15 minutes of preparation and 40 minutes of cooking, with the lentils simmering while you cook the seasoning mixture. Use a 3-quart saucepan, a 10-inch skillet, and a fine-mesh sieve. Split red lentils need no soaking. This dal is a main dish for four; rice or bread is not included in the schedule.

2. 2

   Step 2. Check the lentils for small stones, rinse, and drain. Put them in the saucepan with 4 cups water and the turmeric. Bring to a boil, skimming any thick foam, then lower to a gentle simmer. Cook partly covered for 18–25 minutes, stirring occasionally, until the lentils collapse into a soft, creamy mixture. Leave room for bubbling and lower the heat if the pot threatens to boil over.

3. 3

   Step 3. While the lentils simmer, heat the ghee or neutral oil in the skillet over medium heat. Add the cumin seeds and stir for 30 seconds. Add the onion and cook for 8–10 minutes, until soft and golden. Stir in the garlic and ginger for 1 minute, then the coriander and cayenne for 20 seconds.

4. 4

   Step 4. Add the tomatoes with their juices and the salt to the skillet. Cook for 5–7 minutes, stirring and crushing larger tomato pieces, until thickened. Scrape this mixture into the tender lentils and simmer together for 5 minutes, stirring from the bottom so the dal does not catch.

5. 5

   Step 5. Stir in the spinach and simmer for 2 minutes until wilted. If the dal has become too thick to flow slowly from a spoon, add the extra water 2 tablespoons at a time, using no more than 1/2 cup. Remove from the heat, stir in the lemon juice and cilantro, and divide among four bowls. It thickens further as it cools; refrigerate leftovers in shallow containers within 2 hours.