Indian Lentil and Spinach Dal with homemade tomato paste

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the Fried onion

1. 8
   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. 9
   Heat the oil in a pot over medium heat.

   StovePot
3. 10
   Add the onion and fry for 8 minutes, stirring, until the onion is golden.

   Stove

   💡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. 11
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡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. 12
   Add the ginger and fry 1 minute, until fragrant.

   Stove
2. 13
   Sprinkle in the turmeric, cumin and paprika and stir for 30 seconds to a minute, until fragrant.
3. 14
   Add the tomatoes and tomato paste and cook 5 minutes, stirring, until the tomatoes softens.

   Stove
4. 15
   Add the legumes and water and bring to a boil.

   Stove
5. 16
   Turn down the heat and simmer with the lid slightly open 20 minutes, until the legumes is tender.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 17
   Add the leaves and cook 5 minutes, until it is wilted and dark green.

   Stove
7. 18
   Season with salt and black pepper, taste and adjust.
8. 19
   Sprinkle the cilantro on top.