Palak Masoor Daal (Spinach with Red Split Lentils)! Recipe (with Video)

Washing and boiling lentils
1. Wash lentils until the water is no longer cloudy.
2. Add it to a pan with water and bouillon cubes.
3. Remove the foam a few times that initially comes up while boiling.
Preparing the gravy
1. In a separate pot, heat oil and add onions.
2. Once translucent, add ginger/garlic paste.
3. Sauté for a couple of minutes.
4. Now add tomatoes and let them get soft.
5. Then add the spices and mix well.
6. Add a little bit of water and let it simmer before adding spinach.
Combining lentils and gravy
1. Once spinach is soft, add the perfectly cooked lentils to the gravy.
2. Now mix well and at this point, you can change the consistency by adding more water.
3. Put the lid back on and let it simmer for 10-15 minutes on low simmer.
Serving suggestions
1. You can enjoy this with freshly boiled basmati rice.
2. I made a quick salad called “kachumar” to go with it because you can’t have daal without it! Chop up some onion, tomato, and cucumber and you got yourself the perfect side.
3. Another must-have is some chilled soda.