Recipe: Yellow dal with spinach and ginger
There’s nothing quite as comforting as a dal, especially on a cold day. This one is incredibly simple, mellow yet flavourful, with just ginger, turmeric and cumin, and a handful of spinach stirred in right at the end. It’s similar to yellow tadka dal that you find at Indian restaurants, but not as intense in flavour. Rather than overpowering it with garlic and chilli, I’ve used only ginger. You also have the option to add a little coconut milk if you want to make it creamier, but it’s also perfect just as it is.
- 150g moong dal (yellow lentils)
- 1 teaspoon oil (any type)
- 1 teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- 1-inch piece of fresh ginger, grated
- 1 litre water
- a large handful of spinach leaves
- small piece of fresh ginger, thinly sliced
- ½ teaspoon salt, to taste
- 2 tablespoons coconut milk, optional
To serve (optional)
- cooked rice
- green coriander and cashew chutney
Rinse the lentils a few times under cold running water to get rid of any extra starch. Heat the oil in a pan on a low to medium heat and cook the cumin seeds for around a minute until a darker brown. Add the turmeric and grated ginger and immediately pour in the water and add the yellow lentils. Boil on a low to medium heat for 30 minutes, stirring regularly, until the lentils are soft and cooked. Add the spinach leaves, thin ginger slices and salt to taste. If using coconut milk, add this at the end when the lentils are cooked and the water is absorbed. Serve with rice and yoghurt and/or green coriander and cashew chutney, if you like.
Recipe taken from Prajna: Ayurvedic Rituals for Happiness by Mira Manek (£12.99, Headline Home).
Image Natalie Seldon @prettyediblestylist