Palak Dal (Spinach Dal with Cumin and Mustard Seeds)

Name: Palak Dal (Spinach Dal with Cumin and Mustard Seeds)
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 1/2 cups (10½ ounces) dried, red lentils, picked over and rinsed; 1 tablespoon, grated fresh ginger; 3/4 teaspoon, ground turmeric; 6 ounces (6 cups), baby spinach; 1 1/2 teaspoons, table salt; 3 tablespoons, ghee; 1 1/2 teaspoons, brown mustard seeds; 1 1/2 teaspoons, cumin seeds; 1 , large onion, chopped; 15 , curry leaves, roughly torn (optional); 6 , garlic cloves, sliced; 4 whole, dried arbol chiles; 1 , serrano chile, halved lengthwise; 1 1/2 teaspoons, lemon juice, plus extra for seasoning; 1/3 cup, chopped fresh cilantro

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Appears in Cook's Illustrated January/February 2020, America's Test Kitchen TV

This Indian staple is quick, easy, nourishing, inexpensive, and—most important—incredibly flavorful.

SERVES4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

Quick-cooking red lentils are the centerpiece of our weeknight dal. Once they had softened, a vigorous whisk transformed them into a rustic, porridge-like stew without requiring us to break out a blender or food processor. Seasoning the len...

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