Dhal & Spinach Curry

Did you know that lentils or ‘Dhal’, as we Asians call it, have been a part of the human diet since Aceramic Neolithic times? (Aceramic - before pottery). It is said to have originated in Asia, and are one of the first foods ever to be cultivated. In fact, according to archeological findings, it is believed that humans were eating lentils almost 13,000 years ago! 

Interesting Facts: 

In the Bible, lentils were traded by Jacob to Esau for his birthright. It was also mentioned to be a part of a bread, which was made during the time when the Jews were held captive by the Babylonians.

Lentils were brought on to the Indian continent before the 1^st Century AD. Today, it is one of the most widely eaten food types across the country.

(Source: www.natures-health-foods.com)

There are many types of lentils and they vary in colours as well from red-orange to green, brown, yellow and black. They also differ in size and are available in numerous forms. In the table below, you'll find some of the more common ones along with their individual cooking times.

(Source: www.indiaphile.info)

Lentils can be cooked in many ways. It can also be cooked together with various other ingredients. This recipe is a simple one for a dhal curry. I've added the spinach to it. You can opt not to add the spinach or you can add other vegetables too. I've done it with ladies fingers, snake gourd and even potatoes. Of course, I boiled the potatoes separately and then added it in. 

Note: The list of ingredients may seem a lot, but don't worry, they are everyday ingredients you are sure to find almost anywhere! Also, you can use any kind of dhal you have on hand. You can also use only one kind of dhal or even more than just two. It's all up to you!

Get all the ingredients ready.

I cooked the dhal in a pressure cooker beforehand with enough of water to make up the gravy. If you don't have a pressure cooker, just follow the cooking instructions on the table above and keep the cooked dhal aside.

First, heat the oil in a pan over a medium heat. Once the oil is hot, add the mustard and cumin seeds.

Add the curry leaves and pandan leaf. Once they crackle, add the onions and green chillies.

Saute for about 3 minutes and then add the ginger and garlic. Saute for about 2 minutes.

Now add the dried red chillies and tomatoes. 

Add the salt and cook until tomatoes become soft and mushy.

Add the hing, chilli powder and turmeric. Mix and saute for about a minute. Add the cooked dhal, with the liquid and all.

Add more water if you like and bring to a boil. Then add the coconut milk. Lower the flame and simmer for about 3 minutes. Add the lemon/lime juice and cook for a further 2 minutes.

Now the dhal curry is ready. You can have it this way or if you're adding the spinach this is the time to do so. Just make sure to cut/break the spinach into smaller pieces.

Stir the dhal while cooking for another 2 minutes. Then switch off the flame. After all, you don't want to overcook the spinach!

Enjoy this simple recipe with rice and curry, plain rice, bread or any kind of roti. Enjoy!

XOXO, Jovanka