This is a variation of a southeast Indian dish. You can skip the chilies if you don’t want it hot, or add more if you like it really spicy. If you are not fan of cumin, use the curry powder option. The dish will be “sweeter” tasting, rather than earthier, but will still be just as delicious. If you do not have pink lentils (which are more of a salmon color, really) use another type that will hold shape once cooked. This dish has more texture than a dal that is simply simmered until the lentils disintegrate, which is why the lentils are soaked.
INGREDIENTS:
1 cup masoor dal (split pink lentils), washed until water runs clear and soaked in water to cover by two inches for 1-hour, then well drained 2 leek (white and palest green parts only) or ½ a large onion, sliced very thinly 3 cloves garlic, peeled and minced 2 inch x ½ piece of ginger, peeled and cut into fine julienne (You can dice it if you wish, or if the idea of biting into ginger is unpleasant, grate the ginger finely over a steel bowl and squeeze the juice into the dish when you would add the julienne.) 1 heaping tablespoon cumin seeds -OR- 1 tablespoon your favorite garam masala (curry powder) 1-2 serrano chilies, stem removed and diagonally sliced very thinly* ¼ dried coconut shreds, sweetened ¾ cup coconut milk ¾ cup stock or water 1 bunch spinach, stemmed, or 4 cups loose baby spinach, cleaned Salt and pepper to taste Sunflower, or other neutral flavored, oil as needed 2 limes, ripe preferably, quartered -Optional for garnish- 1-2 cups Frizzled Leeks (see recipe)
METHOD:
Heat a large (6 quart) pot over medium heat. When hot, add the oil and heat until it shimmers. When hot, add the leeks or onions and toss to coat. Cook until tender.
When leeks are tender, add the cumin seeds and cook until fragrant. If using garam masala, push leeks to sides and be sure there is oil coating the pan bottom. Add the garam masala and stir until fragrant.
Add the ginger and garlic and stir to coat with oil. Cook until softened and fragrant. (If you are using ginger juice, wait until just before adding the coconut milk.) Season with a little salt and pepper.
Add half the dried coconut and cook to color a little. Add the chiles and stir in. Add the lentils and stir to combine with the ingredients and to coat with oil. Cook, stirring gently, 1 minute.
(If using ginger juice, squeeze it in now.) Add the coconut milk and the stock or water, and stir to loosen lentils from pan bottom. Bring just to a boil, then reduce heat to a gentle simmer. Add the spinach and stir in. Cook until lentils are tender.
Taste for salt and pepper and adjust if needed.
Garnish with coconut shreds and frizzled leeks. Squeeze the lime over the lentils just before eating.
Chef’s Notes:
*If you like the idea of fresh chilies, but want it less spicy, split the chilies and remove the seeds and white membrane inside, then slice. The seeds and membrane are the hottest parts of the chili.
If you do not have ripe limes, green ones work. If no limes, use lemons. The cool wet acid is a great foil to the rest of the dish, and the citric acid helps the body absorb the non-heme iron in the spinach.
Serves: 4
Source: Chef Andrew E Cohen
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