Chefs Binge · Asian Fusion · Serves 4 servings
Sri Lankan Palak Dal (Spinach Dhal)
Sri Lankan palak dal: red lentils simmered with coconut milk, turmeric and cinnamon, with roasted sweet potato and pepper stirred through spinach.
Prep
15 min
Cook
35 min
Total
50 min
Serves
4 servings
Per serving
509 kcal
Ingredients
150 g red lentils
700 ml vegetable stock
400 ml coconut milk
400 g sweet potato - diced and peeled
80 g spinach - fresh or frozen
2 medium tomatoes - approximately 300g
1 red pepper - diced (about 150g)
1 medium onion - diced (around 120g)
2 garlic cloves - minced
2 tsp turmeric powder
½ tsp cumin powder
1 tsp garam masala
1 cinnamon stick - optional
Pinch chilli powder - adjust to taste
45 ml vegetable oil - 3 tbsp (or use ghee instead)
Dash of lime juice - around 10ml
Salt to taste
Fresh coriander for garnish - optional
Method
1
Roast the Vegetables. Preheat your oven to 180°C.Toss the diced sweet potato and red pepper with 15ml of oil and a pinch of salt. Spread them on a lined baking tray. Place the whole tomatoes on the same tray.Roast for 20-25 minutes, until the vegetables are tender and lightly caramelised. Once done, remove the skin from the tomatoes and mash them with a fork.
2
Cook the Lentils. In a medium-sized pot, combine the red lentils, vegetable stock, and cinnamon stick. Bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally.
3
Prepare the Spice Base. Heat 15ml of vegetable oil or ghee in a frying pan over medium heat. Add the diced onion and sauté for 5 minutes, until translucent.Stir in the garlic, turmeric, cumin, garam masala, and chilli powder. Cook for 1-2 minutes until fragrant. Add a little more oil if the mixture is too dry.Transfer this spice mixture into the pot with the cooked lentils.
4
Combine the Ingredients. Add the coconut milk to the lentils and bring everything back to a gentle simmer. Stir in the roasted vegetables and mashed tomatoes. Mix well. Add the spinach, lime juice, and adjust the seasoning with salt and chilli powder to taste.Simmer for a few more minutes until the spinach is wilted and the dhal reaches your desired consistency. Add a splash of water if it’s too thick.
5
Serve. Garnish with fresh coriander if desired. Serve with rice, naan bread, or enjoy it as a hearty bowl on its own.
Chef’s notes
Roast the vegetables, do not boil them. The sweet potato and pepper go in the oven for a reason: it is where the sweetness and the edges come from, and a dal made with them simmered instead tastes flat however long you cook it.
The lime goes in at the end, off the boil. It is there to lift everything, and heat takes that straight back off again.
It thickens overnight. Red lentils keep drinking, so what is a soup this evening is close to a purée tomorrow. Loosen it with a splash of water or stock when you reheat rather than adding more coconut milk.
Spinach only needs to wilt. Stir it through the hot pan and take it off; it does not want cooking.
Per serving Calories 509 kcal · Protein 10 g · Carbs 43 g · Fat 36 g · Saturates 22 g · Fibre 8.8 g · Sugar 13 g · Sodium 706 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/sri-lankan-palak-dal-spinach-dhal
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