Indian Lentil and Spinach Dal

👨‍🍳 Method

For the Fried onion

1. 1
   Ahead of time, rinse the legumes in a colander until the water runs clear. No need to soak.

   Colander

   💡Split peas and small lentils don't need soaking; dried beans do, otherwise they cook for hours and stay hard inside.
2. 2
   Heat the oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry for 8 minutes, stirring, until the onion is golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Add the ginger and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
2. 6
   Sprinkle in the turmeric, cumin and paprika and stir for 30 seconds to a minute, until fragrant.
3. 7
   Add the tomatoes and tomato paste and cook 5 minutes, stirring, until the tomatoes softens.

   Stove
4. 8
   Add the legumes and water and bring to a boil.

   Stove
5. 9
   Turn down the heat and simmer with the lid slightly open 20 minutes, until the legumes is tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 10
   Add the leaves and cook 5 minutes, until it is wilted and dark green.

   Stove
7. 11
   Season with salt and black pepper, taste and adjust.
8. 12
   Sprinkle the cilantro on top.