A few weeks ago I realized I’d been feeling a little run down. For a while actually. At first I blamed it on the cooler temperatures and dwindling daylight, but then it occurred to me that it might be time to get my iron checked. I’ve had issues with iron in the past, and I was experiencing pretty much the same symptoms, but somehow I let them develop for a few weeks (or maybe months). Every time my iron gets low I think I’ll be prepared next time and know what to look for and all that, but somehow it just sneaks up on me! So, PSA: if you’re feeling crappy, get some bloodwork done! Anyhow, while I was waiting for my results to come back, I went out and bought a five pound bag of spinach. A five pound bag of spinach takes up a lot of refrigerator space, which is something I never have much of to spare. So I figured it’d force me to get munching on some greens. I thought a spinach dal recipe would be a nice way to get some cooked spinach in my belly. A friend of mine who cooks up amazing Indian food told me a while back that my blog was in need of some recipes featuring pigeon peas. Pigeon peas are pretty high in iron too, and they just happen to make an excellent dal. This dish has become a new favorite in my house. I’ve made it a handful of times so far while working my way through my spinach stash!
Ingredients You’ll Need
Canola oil. Feel free to substitute whatever high-heat oil you like to cook with. Peanut oil, vegetable oil, and coconut oil are all fine options.Onion.Garlic.Fresh ginger.Spices. We’re using a handful of spices. You may need to visit an Indian market for the whole cumin seeds and black mustard seeds, but it’s worth the trip! In addition, you’ll need turmeric powder, cumin, and garam masala. Cayenne pepper can also be included if you’d like your dal to have some kick.Vegetable broth.Dried split pigeon peas. This is another ingredient that you may need to get at an Indian market. They might be labelled as toor dal. Make sure they’re split and not whole, as whole pigeon peas take forever to cook. Yellow split peas or red lentils (masoor dal) can be substituted if pigeon peas aren’t available, though you may need to adjust the cook time a bit.Fresh spinach. The recipe calls for fresh spinach leaves, but frozen spinach will also work if that’s your preference. Use the same amount as is specified in the recipe and make sure to thaw it and squeeze out any excess water before adding it to your dal.Lemon juice.Salt and pepper.Fresh cilantro. This is for topping your spinach dal. Skip it if you’re not a fan.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Cook the dal as long as needed to reach your desired consistency. The spinach dal shown in the photos was cooked for 40 minutes, but you can cook it longer if you prefer a creamier dal. Tip: You’ll be adding a lot of spinach, but don’t worry — it will cook down! Just keep in mind that you’ll need to stir in a handful at a time, letting each handful wilt before you can add the next. Serve your spinach dal with some basmati rice, roti, baked samosas and/or homemade naan bread.
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