Yellow lentils with baby spinach and garlic
This is a very basic yellow dal that is made regularly in Indian homes. To add an interesting twist to this very common, workaday recipe, I’ve included Madras curry powder and coconut milk. Serve this with a portion of Crispy Southern Indian Fried Fish and Saffron Rice with Toasted Almonds.
– 1 tablespoon oil; 1 teaspoon black mustard seeds
– 1 onion, chopped; 2 cloves garlic, crushed
– 1 teaspoon ground ginger; ½ teaspoon Madras curry powder
– 1 cup (180 g) yellow lentils, rinsed and drained
– 1½ cups (375 ml) water; ½ cup (125 ml) coconut milk
– 3 cups (225 g) baby spinach, chopped, or 1 cup (125 g) frozen chopped spinach, thawed
– Salt, to taste; 1 tablespoon chopped fresh coriander leaves (cilantro)
– 1 teaspoon sesame seeds.
Heat the oil in a large saucepan over medium heat. Add the black mustard seeds; they should sizzle upon contact with the hot oil. Quickly add the onion, garlic, ginger and Madras curry powder, and cook stirring until the spices are fragrant, about 1 minute.
Add the lentils, water and coconut milk. Raise the heat to medium-high and bring it to boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still ‑rm, about 15 minutes.
Stir in the spinach and salt. Cover and simmer for about 3 minutes longer. Serve hot, garnished with fresh coriander and sesame seeds.
Food: Yellow Lentils With Baby Spinach And Garlic