Daal is a very fast to prepare indian dish. I don’t think spinach can be found in any traditional recipe, though I really enjoy the combination of flavors. This recipe contains two spicing variants, one more traditional and one more experimental heavily relying on other self made spice mixes.
Ingredients
- some oil
- 2 onions
- 160g red lenses
- 100ml water
- 350g frozen spinach
- 2 cans of tomato
- 1 clove of garlic
- 1tsp cumin
- 2tsp garam masala
- 2tsp turmeric powder
- 1 tbsp habasnero honey
- 2tsp salt
- garlic clove
- ginger 4 cm^3)
- juice of half a lemon
- [some chili for more spice if wanted]
Alternative spicing (that I wrote down years ago, less traditional but also very nice):
- ginger (4 cm^3)
- 1 tsp cumin
- 1 tsp garam masala
- 2 tsp turmeric
- 1 tbsp habasnero honey
- 1 tsp green curry paste
- 1/2 tsp curry powder
- 2 tsp salt
- 1 can coconut milk
Instructions
Cut the onion and fry it until it gets soft (does not have to get golden). Add the spices and let them heat up for two minutes. If you notice that they stick to the bottom of the pot, add the water and the other ingredients except the lemon juice (or coconut oil if you go for the alternative spicing, you add that 5 minutes before removing the pot from the heat). Let it simmer covered for ca 20 minutes. Afterward remove the cover and let it simmer until the lenses are done. Remove the pot from the heat and add the lemon juice.
Tips
Serve the daal with naan bread and a dash of sour cream on top.
If you like the taste you can serve it with a few coriander leaves on top.
