The Best Dal Ever Recipe

Rinse 1 cup yellow moong dal under cold water until the water runs clear, then soak 15 to 30 minutes if you have time to cut cooking time and make it creamier.

In a medium pot combine the rinsed dal, 3 cups water or low sodium vegetable broth, 1 teaspoon ground turmeric and a pinch of salt; bring to a boil, skim any foam, then reduce heat and simmer gently 20 to 25 minutes or until the dal is very soft and breaking apart. Stir occasionally and add a splash of water if it gets too thick.

While the dal cooks, heat 2 tablespoons neutral oil or coconut oil in a skillet over medium heat; add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds if using, let them sputter for a few seconds.

Add 1 finely chopped medium onion and sauté until soft and light brown, then stir in 3 minced garlic cloves and 1 inch grated ginger and cook 30 to 60 seconds until fragrant.

Add 1 chopped medium tomato, 1 to 2 slit green chilies if using, 1 teaspoon ground coriander, 1/2 teaspoon garam masala, and 1/4 teaspoon red chili powder or cayenne if you want heat; cook down until the tomato softens and the oil starts to separate from the masala, about 4 to 6 minutes.

Once the dal is soft, mash slightly with the back of a spoon or a whisk to get a creamier texture, then stir the tomato-onion mixture into the pot of dal. Simmer together 5 minutes so flavors meld.

Lower the heat and stir in 1 cup full fat canned coconut milk and 4 cups roughly chopped fresh spinach; cook just until the spinach wilts and the dal is hot, about 2 to 3 minutes. Taste and add salt 1 to 1 1/2 teaspoons as needed.

Finish with the juice of half a lemon to brighten the flavors, and adjust seasoning or thickness with a little hot water if needed. Don’t overboil after adding coconut milk or it can separate.

Serve garnished with 2 tablespoons chopped fresh cilantro. Goes great with rice, naan, or just crusty bread.