The Best Dal Ever by Dada Eats

Prepare the Lentils:

Place the lentils in a medium bowl and cover them with water. Wash the lentils by gently rubbing them with your hands, then drain the water. Repeat this process until the water runs clear. Cover the lentils with fresh water and soak for 30 minutes to 1 hour to help them cook faster.

Cook the Base:

Heat the olive oil in a large heavy pot over medium heat. Once the oil shimmers, add the diced onions. Sauté for 3-4 minutes until they become tender and translucent. Add the grated ginger and sliced garlic, cooking for another 2-3 minutes until lightly browned and aromatic.

Build the Masala:

Stir in the turmeric, cumin, coriander, cayenne, salt, and black pepper. Sauté the spices for 2-3 minutes until fragrant and slightly darkened in color.

Add the tomato paste and cook for 1-2 minutes until it deepens in color. Stir in the canned tomatoes and cook for 3-4 minutes until slightly reduced.

Simmer the Dal:

Pour in the coconut milk and vegetable broth, stirring to combine. Let the mixture simmer for about 5 minutes.

Drain the soaked lentils and add them to the pot. Cover and simmer for 30 minutes, or until the lentils are soft and the curry thickens. Stir occasionally to prevent sticking.

Finish the Dal:

Stir in the chopped spinach, allowing it to wilt. Add the lemon juice and continue to cook for an additional 10 minutes, stirring frequently, until the dal reaches your desired consistency.

Taste and adjust the seasoning as needed. For a thicker dal, simmer further until the desired texture is achieved.

Serve:

Garnish with freshly chopped cilantro and serve hot with naan, flatbread, quinoa, or rice. Enjoy!