Palak Daal

Aka the best weeknight (read: busy studying) dinner ever. And it makes a great lunch. Make it this week.

Palak Daal

1 cup white urid or urad daal (white lentils), picked over and rinsed

6 cups water, plus more if necessary


1/2 pound spinach, washed and finely chopped


1 tablespoon ginger, peeled and finely chopped


1/2 teaspoon turmeric


2 serrano chiles, minced


2 tomatoes, chopped


1/2 teaspoon salt

2 tablespoons butter


1/2 teaspoon cumin seeds


1 teaspoon pure red chile powder


a pinch of asafetida, optional


more salt to taste


juice of 1/2 a lemon


1/4 cup cilantro, chopped

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, serranos, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt. In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. Stir in lemon juice.

Serve over basmati rice topped with the cilantro.