Tuesday, June 18 2013, 10:06 AM MDT
IK Daal with Spinach (Lentils with Spinach and Tomato)
As aired on March 14, 2012
Recipe Courtesy of Good Karma
1 gallon hot water
1 pound yellow onions (quartered small)
1 pound ripe roma tomatoes (diced)
1 pound lentils (soak in water for few hours)
1 pound fresh spinach
1 cup fresh cilantro (washed and chopped)
1/8 cup canola oil
1/8 cup fresh garlic (minced)
1/8 cup fresh ginger (grated)
1 table spoon red chili flakes
1 table spoon turmeric
1 table spoon mustard seeds
1 table spoon coriander seeds (crushed)
1 table spoon cumin seeds
2 table spoon garam masala powder
1 table spoon black pepper
2 table spoon salt
4 each bay leaves
Wash and soak the lentils in 2 gallon of water for 2 hours. Cook the lentils for an hour until they are tender or ½ hour in a pressure cooker.
In a heavy bottom skillet, toast the coriander, cumin and mustard seeds until all the seeds create an aromatic and start to splatter.
Add canola and fry the seeds.
Add the onions and cook until translucent for 10 minutes.
Add the garlic, ginger, bay leaves, red chili flakes, turmeric and garam masala powder to the onions and mix well.
Add the lentils with the liquid until the lentils are coated completely with the mixture. Add the roma tomatoes and bring the mixture to a simmer. Add the chopped spinach and turn off the lentils.
Add the chopped cilantro and adjust the seasoning.
Yield: 12 servings
(Copyright 2012 Sinclair Broadcasting Group)