Emerald Daal Recipe
Daal comes in all different colors and flavors. Daal recipes change across regions and from household to household. However, it is a constant and a staple across many South Asian cultures.
I gave this emerald daal my own twist by adding green peas and mint for a fresher and more vibrant flavor.
By prioritizing vegetables, most Indian dishes are a protein powerhouse. For example, this Emerald Daal made with lentils, spinach, and peas, this dish offers the best way to enjoy all your green veggies in the most indulgent and decadent way.
The bright emerald green really makes this recipe eye-catching, but beware because the green will oxidize over time and lose this aesthetic charm.
When cooking Indian food, it’s always fun to make a few different dishes to create a rainbow of flavors on your plate. This one certainly does that and is the perfect side dish for whatever else you are cooking.
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Emerald Daal
Ingredients
Ingredients for Daal
- 500 g green or black lentils already cooked
- 200 g frozen peas
- 500 g frozen spinach
- 1 bunch of fresh mint
Spices & Fats
- 1 tsp mustard seeds
- 2 tsp gram masala
- 2 tsp cumin
- 10 g grated ginger or to taste
- 1 cup water
- 1/2 cup greek yogurt or coconut milk
- 1/2 cup heavy cream or coconut milk
Instructions
Prepare the Spinach Sauce
- In a large pan, heat oil over medium heat. Sauté the onion for 3-4 minutes until they becomes translucent.
- Add garlic and ginger to the pan. Sauté until they become fragrant and golden.
- Stir in the spices: mustard seeds, cumin, and garam masala. Cook for an additional two minutes, allowing the spices to release their flavors. Reduce the heat to low.
- Add the spinach, fresh mint. Give it a few stirs until everything becomes well integrated.
- Transfer the spinach mixture to a blender and add 1/2 cups of water. Blend until it reaches the desired consistency. I like to leave a bit of texture.
- Pour the blended sauce back into the pan and set it over low heat. Avoid overheating so not to burn the spinach, overcooking will darken the beautiful green color.
- Stir in the yogurt, lentils, green peas and salt. Taste the mixture and adjust the salt to your preference.
- Top it off with a squeeze of lemon for a touch of acidity.
- Serve the Emerald Dal with basmati rice and naan bread.
Notes
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