Lentils with Spinach

This is a simple dal that cooks itself. Red lentils simmer with onion, garlic, ground ginger, and chili powder until they completely break down into a thick, porridge-like consistency. Spinach folds in at the end, and a spoonful of yogurt stirred through right before serving adds a cooling tang.

Red lentils don’t hold their shape like green or brown varieties. They dissolve into a creamy mass, which is exactly what you want here. That breakdown is the sauce. No blending needed.

Boil off excess water after the lentils have broken down. You’re after a thick, spoonable consistency, not a thin soup. The spinach releases some moisture as it wilts, so make the dal slightly thicker than you think you need before adding it.

Chef Tips

• Wash the lentils thoroughly until the water runs clear. Unwashed lentils foam up during cooking and can boil over.
• Frozen spinach works perfectly and is actually more convenient. It thaws right in the hot dal and distributes evenly.
• Add the yogurt off the heat or on very low heat. High heat causes yogurt to curdle and separate.

Variations

• Tadka finish: Heat ghee in a small pan with mustard seeds, cumin seeds, and dried red chilies until they crackle. Pour over the finished dal for an authentic Indian tempering.
• Coconut dal: Replace the yogurt with coconut milk for a richer, vegan version with a tropical undertone.