Dal Palak (Spinach Dal) with Cucumber Raita

🥘 Ingredients

• good-quality creamy vegan yogurt 10 oz
• garlic cloves 2
• fresh ginger 1 inch
• lemon juice 1 ½ tbsp
• ground cumin ½ tsp
• garam masala ½ tsp
• kosher salt ¾ tsp
• Freshly
• Persian cucumber or small English cucumbers 0.33
• cilantro leaves and tender stems 1 handful
• fresh mint leaves 1 handful
• Kosher
• Simple Dal 4 ½ cup
• Cooked White or Brown Rice (Stovetop Version 2) 3 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 pinch
• baby spinach 5 oz
• medium lemons ½
• thinly sliced red onion from 1 handful

Indian Yogurt Sauce

1. 1

   Prepare: good-quality creamy vegan yogurt , garlic cloves , fresh ginger , lemon juice , ground cumin , garam masala , kosher salt , Freshly cracked black pepper to taste.
2. 2

   In a 16-ounce (500 mL) or larger jar, combine all of the ingredients together and stir well.
3. 3

   Taste, adding more salt to taste, more lemon juice for tang, more cumin or garam masala for warm spice, or more ginger or garlic as desired.
4. 4

   Seal the container or jar, label, and store in the fridge for 5 to 7 days.
5. 5

   For the cucumber raita (see note 1): Persian cucumber or small English cucumbers , cilantro leaves and tender stems , fresh mint leaves , 22 tbsp Indian Yogurt Sauce (from meal prep), Kosher salt and freshly cracked black pepper, Simple Dal , Cooked White or Brown Rice (Stovetop Version 2) . 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 , thinly sliced red onion from .
6. 6

   Make the Cucumber Raita: Finely chop the cucumber. Chop the cilantro and mint (if using). In a bowl, combine the Indian Yogurt Sauce with the cucumber and fresh herbs. Season to taste with salt or pepper. Scoop out 3/4 cup Cucumber Raita to use in this recipe; refrigerate until ready to use. Transfer the remaining raita to a sealed jar or container; refrigerate for 1 to 2 days and use in the Tofu Pitas.
7. 7

   Reheat the dal: Add the Simple Dal to a saucepan over medium heat. Stir occasionally, until warmed through, adding a splash of water as needed. Keep warm over the lowest heat while you reheat the rice and prepare the Spinach Tadka.
8. 8

   Reheat the rice: Add the Cooked White or Brown Rice to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.)
9. 9

   Make 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 browning, 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 asafoetida now. Cook for 30 seconds, stirring constantly. If the oil has dried up, add an extra 1 tbsp of oil. Add the baby spinach and 1/4 tsp kosher salt, adding spinach in batches if the pan is too full. Use tongs to toss, stirring very frequently until the spinach is wilted, about 1 to 2 minutes.
10. 10

    Take the Spinach Tadka off the heat and spoon it on top of the warmed Simple Dal (pick out the red chiles, if desired). Taste, adding a squeeze of lemon juice to taste. Divide the warm rice and Dal Palak among bowls. Top each with the reserved Cucumber Raita and the red onion slices.