Daal Sag (Spinach Curry with Lentils)
This dish is a great way to be like Popeye and get your spinach in 🌱 the stewed lentils get soft and creamy, creating a comforting, nourishing lunch or dinner dish.
Sarah Golibart Gorman
Ingredients
8 cups spinach*
2 tablespoons butter, ghee, or plant alternative
1/2 cup yellow onion*, finely chopped
1 tablespoon ginger*, freshly grated
3 garlic* cloves, freshly grated
1 teaspoon of red pepper flakes, or hot Market pepper* of your choice
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 teaspoon turmeric
7 cups water or stock*
2 cups red split lentils
1 teaspoon salt
1/2 cup of heavy cream or coconut milk
2 1/2 cups rice
Toppings: chopped cilantro*, salted whole milk plain yogurt
*These ingredients can be found at the Harrisonburg Farmers Market
Method
In a food processor or blender, chop spinach in batches. Work with one handful at a time so you don’t overpack the spinach. You can also mince the spinach by hand, just allot more time.
Heat 1 tablespoon butter, ghee, or oil over medium heat in a large stock pot. Add onion, cooking until softened (about 5 min). Add ginger, garlic, red pepper flakes, coriander, cumin and turmeric and cook until fragrant (about 1 min).
Add 7 cups of water, 2 cups of lentils and 1 teaspoon of salt and bring mixture to a boil. Reduce heat, cover and cook 15 minutes until lentils are soft.
While the lentils are cooking, prepare 2.5 cups of rice using your preferred method.
Stir spinach in to the lentil mixture until it’s bright green and fully incorporated. Stir in heavy cream (or coconut milk) and season with salt and pepper to taste. If the mixture seems too liquidy, cook at a medium simmer until the saag is creamy, but still soup-like.
When serving, top with cilantro and salted yogurt.
