Bengali Spinach Dal
One of Monsoon Coast founder’s favourite dals, great with rice or with chapatis to scoop.
Ingredients
- 2/3 cup desiccated unsweetened coconut
- 1 tbsp Vegetable Oil
- 2 tbsp butter
- 2 tbsp Bengali Panch Phoron
- 2 medium Onions chopped
- 6-8 garlic cloves minced
- 2 tbsp Ginger minced
- 1 tbsp Turmeric
- 7 cups stock or water
- 3 cups Red Lentils rinsed well and drained
- 2 cups russet potatoes cut into small cubes
- 2 tbsp Delhi Chat Masala or Punjabi Garam Masala
- 2 bunches Spinach washed and coarsely chopped
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Toast coconut in a small dry pan over low heat and reserve for garnish.2/3 cup desiccated unsweetened coconut
- Heat oil and butter in a large pot over medium heat.1 tbsp Vegetable Oil, 2 tbsp butter
- When the butter stops foaming, add the Bengali Panch Phoron and sauté until the seeds to start to pop a bit.2 tbsp Bengali Panch Phoron
- Add the onions and sauté until they start to brown, about 10 minutes.2 medium Onions
- Add the garlic, ginger and turmeric. Cook for 1 minute.6-8 garlic cloves, 2 tbsp Ginger, 1 tbsp Turmeric
- Add stock or water and lentils, bring to a simmer, stirring constantly to prevent the lentils from sticking.7 cups stock or water, 3 cups Red Lentils
- Add the potatoes and simmer until the lentils break down, adding more water if necessary.2 cups russet potatoes
- Add Delhi Chat Masala or Punjabi Garam Masala and spinach, stirring for a few minutes until the spinach melts.2 tbsp Delhi Chat Masala, 2 bunches Spinach
- Taste and add salt as required. (Note Delhi Chat Masala contains black salt so if you are using it you may not need to add more salt.)Salt to taste
- Serve garnished with toasted coconut and chopped cilantro.Chopped cilantro for garnish
- Makes a very large pot
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