Daal Palak (Lentil & Spinach Curry)

1 . Stage

Make the pickled onions: In a small bowl add the sliced onions, lime juice and salt. Using your hands, mix it well and let it marinate for 30 minutes while you make the rest of the recipe.

2 . Stage

Cook the lentils: In a medium stock pot add the lentils and 3 cups of room temperature water. Bring to a boil over high heat. Skim and discard foam that may gather on the top. Reduce the heat and simmer uncovered until soft, approximately 20-30 minutes. Add more water if you need to, and stir the pot if you’re worried the lentils are sticking to the bottom of the pot as they get softer (I usually don’t find this necessary).

3 . Stage

Add the spices to the lentils: Once the lentils are cooked through, add the ginger garlic paste and turmeric and stir. Cook for 1 minute on low heat.

4 . Stage

Add the spinach: Add the spinach and cilantro and cook for 3-5 minutes on low heat until the spinach wilts and the daal is thicker.

5 . Stage

Season: Take the pot off the heat and season with salt and lime juice.

6 . Stage

Make the tadka: In a small sauté pan over low to medium low heat, add the ghee, cumin seeds, and red chiles.  Once it is sizzling, add the Kashmiri chili powder and ground cumin and stir briefly.

7 . Stage

Add tadka to the daal: Pour a little more than half the tadka into the pot with the daal, reserving the rest to be spooned over after serving.

8 . Stage

Serve: Divide the daal palak between serving bowls (over rice, if you'd like). Top with the pickled onions, papad, yogurt, and add more tadka if you want more heat.  Store the leftovers in an airtight container in the fridge for up to 4 days. Keep the leftover pickled onions on their own in a glass jar in the fridge for 1 day. Did you love the recipe? Leave us stars below.