Palak Dal - South Indian Style

1 cup masoor dal, picked over and rinsed
1 cup split unskinned moong dal, picked over and rinsed
water as needed
big pinch of asafoetida
1 teaspoon turmeric
2 teaspoons grated fresh ginger root
3 tablespoons ghee, canola oil, coconut oil or butter
2 cups thinly sliced onions
1 teaspoon salt
5 cloves garlic, peeled and thinly sliced
1 fresh hot chili–whatever kind you like, thinly sliced
1 1/2 teaspoons cumin seeds
2 teaspoons mustard seeds
10 whole curry leaves, fresh or frozen
dried chili flakes to taste–optional
8 ounces fresh spinach leaves, rinsed and dried, large veins and stems removed
1/2 teaspoon tamarind concentrate or 1 tablespoon lemon juice
salt as needed to taste


Put both dals in a large saucepan with enough water to cover by 1″. Add asafoetida, turmeric, and ginger root, and bring to a simmer over medium heat. Cook, stirring and adding water as needed until lentils are soft. The masoor dal will break down to a puree, while the moong dal will just soften.

When the lentils are cooked, remove them from heat and cover to keep warm.

While lentils cook, melt ghee or heat oil in a wide, heavy-bottomed skillet. Add onions and sprinkle with salt, and cook, stirring, until they are a dark golden color. Add the garlic, and fresh chili, and cook until the garlic just begins to take on a bit of color. Add the cumin, mustard seeds, curry leaves and the chili flakes if you are using them and cook, stirring constantly until the onions are a dark, reddish brown, the garlic is deep gold, the fresh chili is browned on the edges and the mustard seeds pop like popcorn.

Add spinach to the pan, and cook, stirring until it wilts. At this point, uncover the lentils, and pour the entire contents of the skillet into the saucepan and stir it all together well. Add the tamarind or lemon juice and taste for salt, adding more if necessary.

This is enough to serve four people with rice and a raita or another vegetable dish for a good springtime vegetarian meal.