Dal Palak | Creamy Indian Lentil Curry with Spinach
(0)
40 min
Under an hour
Sezamo
O mâncare indiană clasică și hrănitoare, Dal Palak combină lintea galbenă fiartă delicat cu frunze proaspete de spanac, îmbogățită cu o temperare aromatică de chimion, ghimbir, usturoi și garam masala.
Preparation method
Preparing the Lentils and Spinach
Rinse the lentils under cold running water until the water runs clear. Place the lentils in a pot with about 750 ml of water and half a teaspoon of turmeric. Simmer over medium heat for 20-25 minutes, until the lentils are soft and thoroughly cooked.
Wash the spinach leaves well and coarsely chop them. Add the spinach to the pot with the hot lentils during the last 5 minutes of cooking, stirring gently until completely wilted, then set the pot aside.
Tempering the Flavors (Tadka) and Finishing
In a deep skillet, heat the clarified butter (ghee) over medium heat. Add the ground cumin and let it release its aroma for 30 seconds, taking care not to burn it.
Chef's tip
For an authentic Indian flavor, you can squeeze a little fresh lemon juice right before serving.
For a 100% vegan dish, you can replace the clarified butter (ghee) with coconut oil or sunflower oil.
25 min
Under an hour
