Palak Dal — Spinach and Lentil Soup in Ghee

Ingredients

• 250g (1¼ cups) yellow moong dal or chana dal, rinsed
• 200g baby spinach
• 2 tbsp ghee
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tomatoes, diced
• 1 tsp garam masala
• Sea salt
• For the tarka: 1 tbsp ghee, 1 tsp cumin seeds, 2 dried red chillies, pinch of asafoetida (hing)

Method

1. Place the lentils in a saucepan with 750ml water and the turmeric. Bring to a boil, skim any foam, then simmer for 20-25 minutes until completely soft. Add more water if needed.
2. While the lentils cook, heat 2 tbsp ghee in a separate pan over medium heat. Add the onion and cook for 8 minutes.
3. Add the garlic and ginger. Cook 2 minutes. Add the tomatoes and cook for 3 minutes until broken down.
4. Add the spinach. Stir until wilted, about 2 minutes. Add the garam masala.
5. Combine the onion-spinach mixture with the cooked lentils. Simmer together for 5 minutes. Season generously with salt.
6. Make the tarka: heat 1 tbsp ghee in a small pan until very hot. Add the cumin seeds — they should sizzle immediately. Add the dried chillies and asafoetida. Swirl for 20 seconds.
7. Pour the sizzling tarka over the dal at the table. Serve with rice or naan.

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