This gently spicy dish uses a North Indian technique called tadka or chaunk: seasonings are sizzled in hot oil or clarified butter, then swirled into the lentils right before serving for a massive flavor boost.

Margo True
This Story Originally Appeared On sunset.com

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Iain Bagwell; Styling: Karen Shinto

Recipe Summary

total:
45 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tbsp. oil over medium heat in a large nonstick frying pan. Add onions and a pinch of salt and cook, stirring occasionally, until browned and very soft with crisp edges, about 30 minutes. Transfer half to a bowl and set aside.

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  • Meanwhile, put lentils in a saucepan with 3 cups water and the bay leaves. Bring to a simmer over medium heat, uncovered, and skim foam. Simmer just until tender, 5 to 10 minutes (they'll fall apart a little). Remove bay leaves and set lentils aside--don't drain.

  • Stir chile, ginger, coriander, turmeric, and 1 tsp. salt into pan of onions and cook over medium heat until fragrant, about 1 minute. Add spinach and cook, stirring occasionally, until completely wilted, about 3 minutes. Stir onion-spinach mixture into pot of lentils and wipe frying pan clean.

  • Heat 1 tbsp. oil in pan over medium heat. Add cumin and garlic and cook, stirring, until seeds are sizzling, about 1 minute; stir into lentils. Season with salt. Top lentils with reserved onion and serve over rice.

Nutrition Facts

510 calories; calories from fat 21%; protein 19g; fat 13g; saturated fat 1.5g; carbohydrates 82g; fiber 8.3g; sodium 431mg; cholesterolmg.