Dal Palak (Spinach Dal) with Crunchy Indian Mix
From: Ian Seddon's Cookbook
🥘 Ingredients
- raw almonds ½ cup
- raw cashews ¼ cup
- pepitas ¼ cup
- raw sesame seeds ¼ cup
- unsweetened coconut flakes/chips ½ cup
- kosher salt 1 tsp
- Freshly
- ground cumin 1 tsp
- ground coriander 1 tsp
- Indian red chili powder omit for mild 0.5-1 tsp
- ground turmeric ¼ tsp
- ground cinnamon ¼ tsp
- organic cane sugar ¼ tsp
- basmati rice 2 cup
- Cooked Lentils (Brown-Green Version 2) ¾ cup
- neutral-flavored oil 2 tbsp
- Kosher
- Flaky
- Simple Dal 4 ½ cup
- coconut oil 3-4 tbsp
- mustard seeds 1 ½ tsp
- cumin seeds 1 ½ tsp
- medium yellow onion 1
- dried red chile peppers 2-5
- fresh curry leaves or dried 30
- asafoetida 1-2 pinch
- baby spinach 5 oz
- medium lemons ½
Spiced Nut Mix
If you don’t have coconut flakes, use another ~1/4 cup of the nuts/seeds of your choice.
I think the flavor combination of coconut, mustard seeds, and curry leaves is phenomenal, but if you don’t want to use coconut oil, you can use a neutral-flavored oil or a light-tasting olive oil. Choose your dried red chile peppers based on your spice level preference. For mild heat but great flavor, use mild chiles like Kashmiri chiles, Anaheim peppers, or guajillo chiles. For spicy, use chiles de arbol or dried Thai chiles. Save any leftover lemon, wrapped in plastic or a reusable alternative to prevent moisture loss, and store in the fridge to use in the Crispy Rice & Lentils. You're doing a little extra work today to have leftovers for other meals. You’ll make the Crunchy Indian Mix with today’s meal and save leftovers for other meals this week. You’ll also make a double batch of rice and save half for the Crispy Rice & Lentils dish. Watch my YouTube video for visual instructions on how to make the Crunchy Indian Mix and Dal Palak. Storage: Store the dal in the fridge separately from the rice and Crunchy Indian Mix. The dal and rice will stay good for about 4 days. Reheat the dal on the stove or in the microwave until heated through, adding a splash of water to thin as needed. Reheat the rice in a microwave-safe bowl with an ice cube on top. Add a squeeze of lemon juice to the dal (if desired) and top with Crunchy Indian Mix right before serving. Nutrition boost: Mix some roasted cauliflower, broccoli, or sweet potatoes into the dal; or serve them on the side. Use long-grain brown rice for a bit more fiber. Top the dal with sauerkraut for a gut health boost. Shortcut: If short on time, skip the Crunchy Indian Mix and make it a different day when you have more time.
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1Prepare: raw almonds , raw cashews , pepitas , raw sesame seeds , unsweetened coconut flakes/chips , kosher salt , Freshly cracked black pepper, ground cumin , ground coriander , Indian red chili powder omit for mild , ground turmeric , ground cinnamon , organic cane sugar .
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2Chop the almonds and cashews.
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3In an airtight container for which you have a lid, mix all the ingredients together. Seal the container, label it, and store on the counter or in the pantry for up to 6 months.
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4Gather: basmati rice . For the crunchy indian mix, divided: Cooked Lentils (Brown-Green Version 2) , neutral-flavored oil , Kosher salt and freshly cracked black pepper, timer 13/16 cup Spiced Nut Mix (from meal prep), Flaky sea salt, Simple Dal . For the spinach tadka: coconut oil , mustard seeds , cumin seeds , medium yellow onion , dried red chile peppers , fresh curry leaves or dried , asafoetida , baby spinach , medium lemons .
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5Arrange a rack in the middle of the oven and preheat to 400ºF / 205ºC.
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6Cook the rice using your preferred method, referring to The Grains & Starches Handbook for ratios and cook times. Transfer half of the Cooked Rice ( timer cup) to an airtight container and label “for Crispy Rice”; refrigerate for up to 3 days.
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7Make the Crunchy Indian Mix. Add the Cooked Lentils to a rimmed sheet pan. Toss with 1 tbsp neutral-flavored oil and a few pinches of salt and pepper. Spread out and roast in the oven for 12 minutes . While the lentils roast, add the Spiced Nut Mix to a medium bowl and combine with 1 tbsp of neutral-flavored oil, tossing to coat. After 12 minutes, remove the pan from the oven, and shake it to toss the lentils. Add the coated Spiced Nut Mix and spread out to combine. Roast for 3 minutes, then check if the coconut flakes are deeply golden brown and the lentils are crispy. If not, roast for 1 to 2 more minutes, checking every minute to prevent the coconut from burning. Sprinkle with a pinch or two of flaky sea salt. Once cool, stir again to combine. Measure out 1/2 cup to use in this recipe. Once cool, store the rest in a sealed jar labeled “Crunchy Indian Mix” in the fridge for about 3 weeks.
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8Reheat the dal. Add the Simple Dal to a saucepan over medium heat. Stir occasionally, until warmed through, adding a splash of water as needed.
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9Make the Spinach Tadka. Heat a large sauté pan over medium-high heat with 3 tbsp of coconut oil. Once shimmering, add the mustard seeds and cumin seeds. Shake the pan back and forth or stir frequently. Once the mustard seeds start popping or the cumin is darkening, add the onion and a pinch of salt. Reduce the heat to medium. Cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Add the Aromatics for Dal. Cook for 1-2 minutes , stirring frequently. Optional: If using, add the dried chiles, curry leaves, and a pinch or two of asafetida. Cook for 30 seconds, stirring constantly. If the oil has dried up, add an extra 1 tbsp of oil. Add the spinach (may need to add it in batches) and 1/4 tsp kosher salt. Toss with tongs, stirring very frequently until wilted, about 1 to 2 minutes.
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10Take the Spinach Tadka off the heat, and spoon on top of the warmed Simple Dal (pick out the red chiles, if desired). Taste, adding a squeeze of lemon juice if needed. Divide the Dal Palak among bowls. Top each with timer tbsp of the Crunchy Indian Mix and serve with rice.